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Lallemand Oenologie
Lallemand OenologieCe membre est un influenceur Winemak-In
Winemaking with wine yeast and bacteria

31700 Blagnac, France

Présentation
Lallemand Œnology is the only producer of yeasts, wine bacteria, their nutrients and inactivated yeasts adapted to oenological applications: protection and nutrition of yeasts or bacteria, specific inactivated yeasts to preserve the aromatic freshness of white and rosé wines, contribute to wine ageing or preserving the color of red wines … Having been involved in the wine sector since the 1970s and, as pioneer in this field, Lallemand Œnology has always been committed to a constant research of excellence and innovation policy. Our company invests continually in its own Research and Development department, but collaborate also with the largest universities, research centers and technical institutes around the world. Lallemand Œnology offers a wide range of high quality products, some of them patented. All of our oenological solutions help winemakers manage their fermentations, contribute to the quality of the wine and help them to define the styles of their wine. Lallemand Œnology’s facilities and offices are located in most of the major wine regions in the world. Our teams are in close contact with researchers and users of products in their regions. Their work is carried out in collaboration with a network of recognized distributors and specialists operating in the heart of each wine region. Lallemand Oenology of yeast production facilities located in Grenaa (Denmark), Montreal (Canada) and Vienna (Austria), all certified ISO9002 version 2000. Wine bacteria are produced in an approved specialized plant (Pharmaceutical BPF) in Aurillac (France) and in Montreal (Canada). Find also our news on www.lallemandwine.com and please contact us here : fb.france@lallemand.com


Activité
Lallemand OenologieCe membre est un influenceur Winemak-In a publié un article
1 month ago

The impact of copper in winemaking and how to control it
Publié le 10/12/2019 14:13
During the 2019 edition of the Sitevi, a conference was organized on the effects of copper in winemaking and how winemakers could monitor, control and minimize them. Marion Bastien, from Lallemand Oenology, was one of the speakers and her speech particularly focused on the impact of copper on yeast and bacteria during the alcoholic and malolactic fermentations.
Lallemand OenologieCe membre est un influenceur Winemak-In a publié un événement
2 months ago

BARROSSA VALLEY WINEMAKING SEMINAR
December 4, 2019 au December 4, 2019
Nuriootpa, Australia
Innovation Microbiology Vinification process Biotechnologies Viticulture
On Dec. 4th, Lallemand Australia organizes a winemaking seminar in the Barossa Valley. It will be held at The Vine Inn, Murray St, Nuriootpa, Hoopman Room from 8.30am to 12pm. PROGRAM  8:30 – Arrival 8:40 – Welcome and agenda for the day 8:45 – Yeast Nutrition is an Evolving Science” – Dr. Eveline Bartowsky will present recent research conducted by renowned international scientists including: Dr. Jean–Marie Sablayrolles, Dr. Jose-Manuel Gu...
Lallemand OenologieCe membre est un influenceur Winemak-In a publié un événement
2 months ago

CLARE VALLEY WINEMAKING SEMINAR
December 10, 2019 au December 10, 2019
Clare, Australia
Innovation Microbiology Vinification process Biotechnologies Viticulture
Lallemand Australia organizes pn Dec. 10th, 2019 a winemaking seminar in the Clare Valley, at Clare Country Club, White Hut Rd, in Clare from 8.30am to 12pm PROGRAM  8:30 – Arrival 8:40 – Welcome and agenda for the day 8:45 – Yeast Nutrition is an Evolving Science” – Dr. Eveline Bartowsky will present recent research conducted by renowned international scientists including: Dr. Jean–Marie Sablayrolles, Dr. Jose-Manuel Guillamon, Prof. Brun...
Lallemand OenologieCe membre est un influenceur Winemak-In a publié un article
5 months ago

Lallemand OenologieCe membre est un influenceur Winemak-In a publié un article
5 months ago

Producing white wines with high concentrations of diacetyl
Publié le 06/08/2019 15:49
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.
Lallemand OenologieCe membre est un influenceur Winemak-In a publié un article
5 months ago

Invite silkiness into your red wines
Publié le 01/08/2019 16:11
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™
Lallemand OenologieCe membre est un influenceur Winemak-In a publié un article
6 months ago

Enhance varietal characters in Sauvignon Blanc
Publié le 26/07/2019 14:33
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.
Lallemand OenologieCe membre est un influenceur Winemak-In a publié un article
6 months ago

How to avoid the production of sulfur off flavors in red grape varieties with high reduction potential
Publié le 19/07/2019 13:59
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.
Lallemand OenologieCe membre est un influenceur Winemak-In a publié un article
6 months ago

The ASEV awards student prizes in Napa, California
Publié le 15/07/2019 11:47
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.
Lallemand OenologieCe membre est un influenceur Winemak-In a publié un article
6 months ago

Lallemand OenologieCe membre est un influenceur Winemak-In a publié un article
6 months ago

Lallemand Oenology, sponsor of WineGB, speaks at the technical conference held in Denbies Winery, UK, June 24th, 2019
Publié le 03/07/2019 15:42
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.
Lallemand OenologieCe membre est un influenceur Winemak-In a publié un article
6 months ago

Lallemand OenologieCe membre est un influenceur Winemak-In a publié un article
7 months ago

A NEW TOOL TO GET THE MOST OF YOUR PRESSING UNDER DIFFICULT CONDITIONS : LALLZYME HP™
Publié le 19/06/2019 11:51
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™
Lallemand OenologieCe membre est un influenceur Winemak-In a publié un article
7 months ago

Lallemand OenologieCe membre est un influenceur Winemak-In a publié un article
7 months ago

Lallemand OenologieCe membre est un influenceur Winemak-In a publié un article
7 months ago

GLUTASTAR™ - The king of natural antioxidants
Publié le 13/06/2019 16:26
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.
Lallemand OenologieCe membre est un influenceur Winemak-In a publié un événement
1 year ago

Les membres actifs
David Mimin
David Mimin

Maxence Lecointe
Maxence Lecointe

Jason Benizri
Jason Benizri
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Les dernières publications
Les prochains événements
Réinventer le collage … et sortir des sentiers battus
Réinventer le collage … et sortir des sentiers battus
February 4, 2020
London Wine Competition
London Wine Competition
March 24, 2020
London, United Kingdom
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