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International Cool Climate Wine SymposiumThe much-anticipated 2022 edition of the International Cool Climate Wine Symposium is quickly approaching (ICCWS 2022) and Brock University’s Cool Climate Oenology and Viticulture Institute (CCOVI) is excited to welcome delegates from around the globe to the conference, taking place […]
Jun 22, 2022
Tao PLATON receives the LALLEMAND BURSARY a second time! Congratulations Tao! We are delighted to announce that Tao Platon, student at the Institute of Masters of Wine, is the winner of the Lallemand Bursary for his outstanding essay on biogenic amines! This is the second time that Tao, technical […]
Jun 22, 2022
Scott Laboratories receives the Sonoma/California Green Business CertificationAt the end of November 2021, the Petaluma facility of Scott Laboratories received the Sonoma/California Green Business certification. Due to the pandemic, Scott Laboratories didn’t get the actual certificate until the end of February 2022! The Sonoma Green Business certification […]
May 17, 2022
Microbiological Solutions to Modern Winemaking ChallengesHow much do you know about microorganisms and the role they play in wine? Tasting Climate Change is proud to partner with Lallemand Oenology to get a better understanding on how modern winemaking challenges can be mitigated by a comprehensive […]
Mar 30, 2022
Lallemand Oenology at the 2022 Unified Wine and Grape SymposiumLallemand will be featuring new fermentation products at the Unified Wine and Grape Symposium from Jan. 25th to Jan. 27th, Cal Expo in Sacramento, California. The Lallemand Oenology booth 510 is located level 1 of the building together with Scott […]
Jan 10, 2022
LEVEL2 INITIA™ : Natural bioprotection from wine oxidation and contaminating microorganismsLEVEL2 INITIA™ is a non-Saccharomyces wine yeast (Metschnikowia pulcherrima) selected from nature in Burgundy with the IFV (Institut Français de la Vigne et du Vin). LEVEL2 INITIA™ is an innovative and complete bioprotection tool developed to face the challenges of […]
Nov 4, 2021
PURE-LEES ELEGANCY™ A new selected specific inactivated yeast to bring more elegance to red winesPURE-LEES ELEGANCY™ is more concentrated in insoluble fractions obtained from inactivated yeast that allows an optimal sorption of harsh/astringent/bitter tannins. Applied towards the end of the alcoholic fermentation, PURE-LEES ELEGANCY™ will help in the reduction of aggressive tannins and the […]
Nov 4, 2021
PURE-LEES DELICACY™: A new selected specific inactivated yeast to enhance the delicacy of red winesPURE-LEES DELICACY™ is a specific inactivated yeast used to help with the formation of stable soluble complexes with phenolic compounds leading to an optimal coating of the wine tannins. Applied towards the end of the alcoholic fermentation, PURE-LEES DELICACY™ improves […]
Nov 4, 2021
Lallemand Oenology Experimental WineriesWe are glad to share our latest video that explores our Spanish R&D pilot wineries, where we continue to validate our original and innovative Lallemand Oenology products each year, in link with our Toulouse (France) laboratory, our research partners and […]
Nov 4, 2021