Product Catalogue 2023/2024

Active bioprotection in red wines during pre-fermentation stages During pre-fermentation, red wine must is vulnerable to the development of undesirable microorganisms, and it must be protected to avoid sensory deviations right from the beginning of the winemaking itinerary. Increasingly, winemakers are cutting back on sulphites in response to consumer demands. New biological alternatives, like bioprotection, […]

Have you ever wondered what does specifically happen during yeast rehydration and how this can make a difference between a good or bad fermentation? Read the answers from the yeast’s point of view in our new format : a Journey into Deeper Understanding Learn why sterols are the only essential nutrients during this crucial stage […]

Since the development of active dry yeasts for wine in the 70’s, to get the best of them, the best practice has been to rehydrate them in water at 37 °C for a short time, before inoculation of the juice or must to be fermented. However, there is a new trend for so-called “direct inoculation” […]

The word “non-Saccharomyces” hides in fact a tremendous diversity of species and strains inside each species, with unique characteristics and features for each one. Exploring and understanding their individual potential and benefits for winemakers has been and still is one the main focuses of Lallemand Oenology. Apart from exploring and selecting new strains, mastering their […]