July 19, 2019 - Posted by Lallemand Oenologie

How to avoid the production of sulfur off flavors in red grape varieties with high reduction potential

Some red grape varieties, such as Shiraz, Pinot noir, Merlot or Tempranillo, have a certain trend to express sulfur off flavors and reduction characteristics. These characteristics mask the red fruit aromas and thus have a negative impact on wine. To tackle this issue and bring a new solution to winemakers, Lallemand Oenology, Montpellier SupAgro and INRA Montpellier have collaborated and designed an innovative selection technique for yeast.

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July 15, 2019 - Posted by Lallemand Oenologie

The ASEV awards student prizes in Napa, California

Selected students are recognized with the best student contribution awards each year based on the content and quality of their winemaking or winegrowing oral or poster presentations at the Society’s Annual Meeting/National Conference in June. Lallemand Oenology sponsored three students prizes this year again.

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July 3, 2019 - Posted by Lallemand Oenologie

Lallemand Oenology, sponsor of WineGB, speaks at the technical conference held in Denbies Winery, UK, June 24th, 2019

A WineGB (Wines of Great Britain) Technical Conference was held on June 24th, 2019 at Denbies Winery. Two members of Lallemand Oenology –one of WineGB sponsors, the national association for the English and Welsh wine industry-, Nathalie Sieczkowski, Research Director, and Sigrid Gertsen-Schibbye, Area Manager UK and Scandinavia, participated as speakers.

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June 19, 2019 - Posted by Lallemand Oenologie


In winemaking, wine enzymes are used as accelerators as they speed up the natural reactions in wines that would otherwise occur more slowly. For most enzymes, the addition to grapes in the press as early as possible helps to extract aroma precursors, reduce the duration of maceration and increase juice yield. For this new season, we are proud to announce the launching of our new high performance liquid pectolytic enzyme for pressing: LALLZYME HP™

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June 13, 2019 - Posted by Lallemand Oenologie

GLUTASTAR™ - The king of natural antioxidants

Protection of rosé and white musts against oxidation at the earliest stage of the winemaking process is key to prevent browing and loss of aromas in wine. The addition of inactivated dry yeasts (IDY) containing glutathione is now well known from the winemakers as a tool to limit oxidation phenomena in musts and wines. GLUTASTAR™ is a new specific inactivated yeast with guaranteed glutathione level offering more benefits to the wine than protection against oxidation only.

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April 15, 2018 - Posted by Francine Vidal

Restarting stuck malolactic fermentation

Lallemand Oenology has developed a fast protocol to restart stuck malolactic fermentation for white, rosé and red wines. With only 3 steps, it is an easy and efficient protocol using a specific cells wells RESKUE to detixify the wine, a suited bacteria nutrient ML REDBOOSt and the efficient selected bacteria LALVIN VP41 MBR .

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April 3, 2018 - Posted by Perdomini IOC

Champagne, di nuovo record delle vendite

Le vendite di Champagne hanno raggiunto nel 2017 il valore record di 4,9 miliari di euro. Motore del primato sono stati gli ottimi risultati delle esportazioni, in crescita del 6,6% sul 2016 fino a 2,8 miliardi di euro, visto che il mercato interno è rimasto stabile, totalizzando un fatturato di circa 2,1 miliardi.

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