Search: LallemandWine
Red Thiols in Wine, What Do We Talk About?
For optimal expression of varietal red thiols in winesRed thiols in wine, what do we talk about?There are 3 main volatile thiols in red grapes with a significant impact on the sensorial profile of red
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We Are the Nerds That Love to Discuss All Things Fermentation Related
The Lallemand Oenology team will be located just around the corner from our North American distribution partner Scott Laboratories. Come by and say hello to Shirley Molinari, Shea A.J. Comfort, Kathy
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PURE-LEES DELICACY : Smoothen the Texture of Your Red Wines
Presented by Secchi Lorenza, discover all about the Italian experience on the use of PURE-LEES DELICACY.Ageing on lees illustrates the potential contributions of specific inactivated read more
Innovations for Wine Freshness
Global warming has become an undeniable challenge for winemakers, particularly affecting the acidity balance in wines.We proudly present not one but two groundbreaking solutions: IONYS WF™ and L
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winemaking oenology IONYSWF Level²Laktia LallemandWine climatechange
Battling Oxidation and Spoilage Microorganisms in Winemaking? Discover the Science Behind Our Solution - LEVEL2 INITIA™
Oxidation and spoilage microorganisms present a significant challenge to winemakers, particularly when attempting to reduce SO2 use in the pre-fermentative steps of white and rosé wines. The an
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winemaking oenology bioprotection Level2Initia LallemandWine
We’re the Nerds That Love to Discuss All Things Fermentation Related
The Lallemand Oenology booth is located across the aisle from our North American distribution partner Scott Laboratories. Come by booth 302 and say hello to our Lallemand oenology team of Shirley Moli read more
Malolactic fermentation choices to direct sensory impact
Wine bacteria used for malolactic fermentation can have a more significant impact on sensory characteristics than previously recognized. While Oenococcus oeni species are the TTB approved organ read more
Level 2 INITIA non-Saccharomyces: Ensure Double Bioprotection of Your Wines
Selected to face the multiple challenges of bioprotection of your white and rosé winesIMPORTANCE OF PRE-FERMENTATION STAGESProperly controlled the pre-fermentation stages in white and ros& read more
Inoculating with Yeast to Acidify
A non-Saccharomyces yeast, Laktia, can naturally acidify white and read more
