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.

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.

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.

Biodiversity to help reduce the impact of global warming in wine.

Lallemand Oenology just released LAKTIA™, a selection from the Rioja region (Spain) yeast biodiversity able to acidify red and white wines during alcoholic fermentation.

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.

We are pleased to announce that LalVigne™ Aroma and LalVigne™ Mature have successfully renewed their Ecocert and NOP certifications. This will give the opportunity to European and North-American organic vine-growers to continue to use LalVigne™ products in their vineyards.

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 Oenology will be sponsor of the 7th Conference on Physiology of Yeast and Filamentous Fungi (PYFF7) held in Milan, Italy from 24 to 27th June 2019.

With its continuous improvement to increase the knowledge of its team and partners, Lallemand Oenology has held its first international Wine Yeast School (WYS) in Lisboa from June 4th to June 5th. A hundred participants coming from all wine regions learned about the selected natural wine yeast secrets.

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.