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Lallemand Oenology
Lallemand OenologyThis member is a Winemak-in influencer
Winemaking with wine yeast and bacteria

31700 Blagnac, France

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"Visionary biological solutions Being original is key to your success. At Lallemand Oenology, we apply our passion for innovation, maximize our skill in production and share our expertise, to select and develop natural microbiological solutions. Dedicated to the individuality of your wine, we support your originality, we cultivate our own." 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). Visit www.lallemandwine.com for more info and please contact us here : fb.france@lallemand.com

Topics of interest

Activity
Lallemand OenologyThis member is a Winemak-in influencer published an article
5 months ago

Lallemand OenologyThis member is a Winemak-in influencer published an article
5 months ago

Biological solution to control contaminants in wine
Publiée le 07/05/2021 16:49
Hygiene & disinfection Enological Consulting Microbiology
Managing the risk associated with microbial spoilage is a key point throughout the life of a wine.
SO₂ is the commonly used product to limit microbial contaminants, especially Brettanomyces and undesirable lactic and acetic bacteria, although the market is looking for wines with lower contents. Pure chitosan and chitosan associated with chitin-glucan are biological alternatives of great interest.

Our latest Under Investigation issue focuses on the mode of action and efficiency of these biol...
Lallemand OenologyThis member is a Winemak-in influencer published an article
5 months ago

Managing oxidative risk with biological tools – PART II
Publiée le 29/04/2021 16:32
Enological Consulting Microbiology Stabilisation & Bottling
We have seen in Part I of Managing oxidative risk with biological tools how to fight oxidation in prefermentation stages with specific inactivated yeasts, such as GLUTASTAR™.
But there are also sensitive stages post fermentation, where wine needs to be protected from oxidation. PURE-LEES LONGEVITY™ is an essential tool to reach this goal.
Lallemand OenologyThis member is a Winemak-in influencer created an event
5 months ago

WineGB Awards 2021
April 6, 2021 au November 16, 2021
The WineGB Awards 2021 are now open to entries!
These awards are the leading wine competition for the UK wine industry. 
Lallemand Oenology is very proud to sponsor this outstanding competition this year again! 
English and Welsh wines have been making their mark on the international stage for a few years now. Grape growing and winemaking in the UK have evolved with over 160 wineries today, producin...
Lallemand OenologyThis member is a Winemak-in influencer published an article
6 months ago

Lallemand OenologyThis member is a Winemak-in influencer published an article
6 months ago

Lallemand OenologyThis member is a Winemak-in influencer published an article
7 months ago

Lallemand OenologyThis member is a Winemak-in influencer created an event
8 months ago

Unified Wine and Grape Symposium
January 26, 2021 au January 29, 2021
During  the Unified Wine and Grape Symposium Lallemand Oenology will be featuring new innovative microbiological tools for your wines and will be glad to answer all your questions. Shirley and Gordon will be happy to talk to you and bring you on a tour of their virtual booth.
Register for free here: https://www.unifiedsymposium.org/registration 
Lallemand OenologyThis member is a Winemak-in influencer published an article
10 months ago

Skin maceration enzymes - Impact on thiol content of Sauvignon Blanc
Publiée le 26/11/2020 10:43
Sensory analysis Vinification process
Grape compounds such as pectin, hemicelluloses, celluloses and glucans can impact the winemaking process, cause product loss and increase costs and time.
Specific enzymes such as pectinases, hemicellulases, cellulases and β-glucanases can help overcome these problems resulting in a smoother and more efficient process.
Glycosidases are specific enzymes able to increase the primary aroma of wine. Typically, oenological enzyme preparations include a mix of several synergic activities in order t...
Lallemand OenologyThis member is a Winemak-in influencer created an event
1 year ago

Microorganisms and wine fermentation
September 15, 2020 au September 15, 2020
The WSET is organizing a free-to-attend webinar on Sept. 15th, at 7pm BST that will explore the microorganisms found in the natural flora of the fermenting must and the role of yeast and bacteria in wine.  The panelists to this event are : Dirceu Vianna Junior MW, Sam Harrop MW and Ann Dumont, Communication Manager at Lallemand Oenology.   If tou want to attend, register here:
Lallemand OenologyThis member is a Winemak-in influencer published an article
1 year ago

Webinar Lallemand: A Shifting Wine Landscape, reshape to survive and succeed
Publiée le 24/07/2020 17:57
Microbiology Media & Communication
The wine world has changed vastly in the last six months due to COVID-19, and has affected all parts of the distribution network, from producer all the way to consumer, and everything in between.

Lallemand Oenology organized a webinar to try to understand from a market point of view how things are shaping up, how the wine market is affected and what is next. Four experts in the field participated to this exclusive event. Sam Harrop MW and consultant in Spain, Chile, Japan and New Zealand, Ja...
Lallemand OenologyThis member is a Winemak-in influencer created an event
1 year ago

VISIONARY WINEGROWING: FROM THE VINE TO THE CONSUMER
April 23, 2020 au April 23, 2020
Portland, United States
POSTPONED IN MAY 2021 - More information to come soon   Visionary Winegrowing: from the vine to the consumer Lallemand – Scott Laboratories R&D Day
The Lallemand – Scott Laboratories Day, organized at the BENSON HOTEL, Portland, Oregon, will cover vineyard solutions to enhance g...
Lallemand OenologyThis member is a Winemak-in influencer published an article
1 year ago

Copper sulfate use in organic vineyards: Are wine yeast and bacteria affected by this fungicide?
Publiée le 13/02/2020 14:32
Sustainable development Viticulture Microbiology
In 2017, the organic vineyard areas had tripled in 10 years and approximately 5% of worldwide vineyards are now under organic certifications. The growth is also reflected in consumer consumption of organic wines, not only in Europe but all over the world where in Sweden for example, the growth is 51%, in France 36%, and in Australia, 120%.
Lallemand OenologyThis member is a Winemak-in influencer published an article
1 year ago

Lallemand OenologyThis member is a Winemak-in influencer published an article
1 year ago

The extraordinary & infinite world of non-Saccharomyces yeast
Publiée le 10/02/2020 11:34
Microbiology
Although non-Saccharomyces yeasts have long been considered harmful to alcoholic fermentation, nowadays research associates these strains with a real potential for differentiating wines. Progress in the field of molecular biology has led to the discovery of the roles played by various non-Saccharomyces yeasts. Their impact on the final composition of wine is very interesting, as they are able to enhance the complexity of the aroma profile of wines. Some can enrich the must in metabolites that ha...
Lallemand OenologyThis member is a Winemak-in influencer created an event
1 year ago

State of flux: microbiological solutions to making wine in an uncertain climate
March 10, 2020 au March 10, 2020
We are pleased to announce that Lallemand, IMW supporter, will return to IMW HQ in March for their latest seminar series event. The seminar and guided tasting will be presented by Ann Dumont M.Sc, Anthony Silvano Ing. Oen, Marion Bastien Ing Oen, Sam Harrop MW and Dirceu Vianna Junior MW. The 2020 event will explore the topic State of flux: microbiological solutions to making wine in an uncertain climate. When it comes to climate change, wine brands mu...
Lallemand OenologyThis member is a Winemak-in influencer published an article
1 year ago

The impact of copper in winemaking and how to control it
Publiée le 10/12/2019 14:13
Oenology
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 OenologyThis member is a Winemak-in influencer created an event
1 year ago

BARROSSA VALLEY WINEMAKING SEMINAR
December 4, 2019 au December 4, 2019
Nuriootpa, Australia
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 OenologyThis member is a Winemak-in influencer created an event
1 year ago

CLARE VALLEY WINEMAKING SEMINAR
December 10, 2019 au December 10, 2019
Clare, Australia
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 OenologyThis member is a Winemak-in influencer published an article
2 years ago

Lallemand OenologyThis member is a Winemak-in influencer published an article
2 years ago

Producing white wines with high concentrations of diacetyl
Publiée le 06/08/2019 15:49
Sensory analysis
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 OenologyThis member is a Winemak-in influencer published an article
2 years ago

Invite silkiness into your red wines
Publiée le 01/08/2019 16:11
Sensory analysis
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 OenologyThis member is a Winemak-in influencer published an article
2 years ago

Enhance varietal characters in Sauvignon Blanc
Publiée le 26/07/2019 14:33
Sensory analysis
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 OenologyThis member is a Winemak-in influencer published an article
2 years ago

How to avoid the production of sulfur off flavors in red grape varieties with high reduction potential
Publiée le 19/07/2019 13:59
Viticulture Sensory analysis Stabilisation & Bottling
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 OenologyThis member is a Winemak-in influencer published an article
2 years ago

Lallemand OenologyThis member is a Winemak-in influencer published an article
2 years ago

Lallemand OenologyThis member is a Winemak-in influencer published an article
2 years ago

Lallemand Oenology, sponsor of WineGB, speaks at the technical conference held in Denbies Winery, UK, June 24th, 2019
Publiée le 03/07/2019 15:42
Microbiology
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 OenologyThis member is a Winemak-in influencer published an article
2 years ago

Lallemand OenologyThis member is a Winemak-in influencer published an article
2 years ago

A NEW TOOL TO GET THE MOST OF YOUR PRESSING UNDER DIFFICULT CONDITIONS : LALLZYME HP™
Publiée le 19/06/2019 11:51
Innovation Vinification process
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 OenologyThis member is a Winemak-in influencer published an article
2 years ago

Active members
Nikolaos Agorastos
Nikolaos Agorastos
Consultant Enologist, MSc
Cynthia Ribeiro-Richter
Cynthia Ribeiro-Richter

Thierry Dubocquet
Thierry Dubocquet
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