August 8, 2019 - Posted by Perdomini IOC

Enoforum 2019 (Vicenza, Italy)

Enoforum 2019. Bioprotezione e riduzione dei solfiti. V. Gerbaux, ha presentato il tema della Bioprotezione prefermentativa in particolare nell’applicazione della macerazione a freddo elencando i numerosi vantaggi derivanti dall’utilizzo del lievito Metschnikowia fructicola. O.Pillet ha poi presentato alcune soluzioni naturali alternative all'ultilizzo della SO2.

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August 6, 2019 - Posted by Lallemand Oenologie

Producing white wines with high concentrations of diacetyl

Certain wine consumers appreciate white wines rich in diacetyl which confers buttery and very complex notes to white wines. Lactic acid bacteria (LAB) are well known for their ability to produce diacetyl (2,3-butanedione), an intensely aromatic diketone that is characterized by a buttery, nutty aromas. A new LAB has just been released by Lallemand Oenology, which is a Malolactic Culture Butter Bomb.

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August 1, 2019 - Posted by Lallemand Oenologie

Invite silkiness into your red wines

Today, it is fully acknowledged by wine professionals that malolactic fermentation is an essential stage in the winemaking process and that certain wine bacteria play a key role in shaping the sensory profile of wines. After a comprehensive selection process, Lallemand Oenology proposes a new selected natural wine bacteria contributing to the sensory profile of red wines: SILKA™

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July 26, 2019 - Posted by Lallemand Oenologie

Enhance varietal characters in Sauvignon Blanc

Sauvignon blanc has been one of the largest wine success stories globally since the late 20th century. This French white grape variety has been cultivated in the Loire Valley and Bordeaux regions for centuries. Yet, it became very popular on an international level once New Zealand started to grow it and produce very fruity Sauvignon blanc wines in the 1980s. It has become New Zealand's most cultivated variety and holds its success mainly to the varietal aromas of thiol compounds.

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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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