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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.
Enoforum 2019 (Vicenza, Italy)
Publié le 08/08/2019 12:36
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.
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.
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™
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.
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.
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 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.
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Jason Benizri
Jason Benizri
Avocat en droit viti-vinicole
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Guillaume Launay
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David Mimin

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