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New Lallemand South Africa Product Catalogue for 2025 / 2026The new Lallemand South Africa Oenology product catalogue for 2025/2026 is now available online. Alternatively, should you wish to receive a hard copy feel free to contact your relevant Sales Representative. Inside you will find an in-dept description of each […]
Nov 26, 2024
Biological solutions to control contaminants in wineManaging the risk associated with microbial spoilage is a key point throughout the life of a wine. This Under Investigation edition will explain the mode of action and the efficiency of our chitosan-based products, 100%-natural, biodegradable, non-GMO and non-allergenic. The […]
Oct 28, 2024
Thiols in red wines?Red thiols in wine, what do we talk about? Research has highlighted the ability of red grape varieties to release thiols. Extracting them produces fresher, fruitier wines.While many of us associate volatile thiols with Sauvignon Blanc, Mansengs, Riesling and Colombard, […]
Oct 25, 2024
Our protocols to restart stuck malolactic fermentationWe have developed two easy specific protocols one with Oenococcus oeni (LALVIN VP41™) and one with Lactiplantibacillus plantarum (ML PRIME™) to restart a stuck malolactic fermentation (MLF).
Oct 22, 2024
Our protocol to restart stuck alcoholic fermentationWho said restarting a stuck alcoholic fermentation was a long process? We have developed an easy and short protocol to restart stuck alcoholic fermentation (AF) with the specific selected yeast UVAFERM 43 RESTART™.
Oct 22, 2024
How to produce Blanc de Noir wine – read our complete protocolBased on our in-depth knowledge of winegrowing and winemaking, we have developed a complete protocol which details the steps to be taken to produce a successful blanc de noir and gives our best practices and recommendations. The rise of still […]
Oct 10, 2024
Wine Enzymes Under Investigation #4: the colour of red winesIn this 4th edition of Wine Enzymes Under Investigation, we look at the colour of red wines: where does come from and how can it be improved and protected? The colour of red wines is one of the most important […]
Sep 11, 2024
Using thiols to make red wines more drinkableRed grape varieties can release thiols, as evidenced by various studies. Their extraction results in wines with fresher, fruitier profiles. Many of us associate volatile thiols with sauvignon blanc, manseng, riesling or colombard. Fewer of us associate them with red […]
Sep 6, 2024
Active bioprotection in red wines with M. pulcherrima LEVEL2 GUARDIA™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 […]
Aug 26, 2024
Which compounds are effective during yeast rehydration?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 […]
Aug 20, 2024