A new spanish study performed in collaboration with technical institutes investigates the effects of co-inoculation ( inoculation of wine bacteria 24 hours after yeast addition)  with two different  wine bacteria Oenococcus oeni  (PN4 and OMEGA under MBR form , from Lallemand oenology)  on the kinetics of malolactic fermentation (MLF), wine chemical composition, and organoleptic characteristics in comparison with spontaneous MLF in Tempranillo grape must from Castilla-La Mancha (Spain).

In a collaborative study conducted with the ICV Group, Montpellier Supagro and the INRA Montpellier (through a PhD focusing on the genetic basis of sulfur production by yeast to identify the molecular determinants involved in the yeast’s SO₂ metabolism, carried out in 2011 by Jessica Noble with Bruno Blondin, from the INRA Montpellier as PhD supervisor), Lallemand Oenology identified, through an innovative QTL approach, the molecular basis of SO₂ production in yeast to eventually be able to re...

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%.

The magazine Wineland published in November 2019 an article in which is presented the research work Lallemand Oenology carried out in collaboration with the University of Burgundy. This article has highligthed he impact of a new specific inactivated yeast developed for the protection of musts and wines against oxidation.

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...

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.

The production of wine bacteria requires a precise know-how. Lallemand Oenology develops natural solutions which production is based on very specific skills: reliable selections, refined characterization and in-depth expertise in the production process.

Lallemand Oenology and Murphy & Son will be joining forces for the approaching 2019 harvest to distribute Lallemand’s winemaking products all over United Kingdom.

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.

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.