This paper presents a research work carried out in collaboration with the University of Burgundy, which has highlighted the impact of a new specific inactivated yeast developed for the protection of musts and wines against oxidation.

This results from the application of an optimized production process to a unique strain of Saccharomyces cerevisiae yeast to maximize the biosynthesis and accumulation of intracellular glutathione and other compounds of interest.

Non-targeted metabolomic char...

La fermentation alcoolique est une étape fondamentale pour la vinification. Les bonnes pratiques comme le choix d’une levure adéquate, des conditions respectées de réhydratation, une stratégie de protection et de nutrition adaptées suivant le moût sont essentielles pour contribuer au déroulé de la fermentation.

Toutefois, des éléments peuvent subvenir et ralentir voire bloquer les fermentations, les causes pouvant être variées (températures, teneur en alcool, SO₂ …).

Dans ces situations, l...

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...

Révélez votre terroir avec VITILEVURE® SENSATION !

Une grande variété de levures naturelles sélectionnées existe et reflète la biodiversité de la microflore présente au cours de la fermentation alcoolique des vins. Avec Level² Solutions, Lallemand innove en introduisant de nouvelles espèces qui ouvrent de nouveaux horizons aux vinificateurs. Découvrez Level2 FLAVIA, pour l’expression optimale du potentiel de vos raisins.

Pour sa 10ème édition, le Lallemand Tour est rentré dans le vice du sujet. Perception des consommateurs, solutions techniques, visions esthétiques : cinq experts nous on fait partager leur expérience.

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%.

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