PO Box 5512, Petaluma, CA, United States of America, 94955
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Lallemand Bacteria Plant Based in Saint-Simon, France, Has Achieved ISO 14001 Certification
Lallemand integrates environmental, social, and governance (ESG) values into its business conduct.
Among many initiatives of our company, we are glad to share that Lallemand French bacteria production plant located in Saint-Simon, near Aurillac, has just achieved an ISO 14001 certification, thus confirming the integration of environmental concerns into its daily activities while maintaining operational imperatives.
The ISO 14001 standard defines the requirements and recommendations for the implementation of an environmental management system. For the Saint-Simon plant, this represents the recognition and validation of its environmental development plan by an international standardisation institution.
To complete its corporate social responsibility approach, the Saint-Simon plant has already received the Ecovadis label and passed the SMETA 2-pillar audit in 2024, confirming compliance with social issues such as labour standards, and employee health and safety.
In addition to producing probiotic dietary supplements intended for humans for the Health Solutions Business Unit of the Lallemand, this bacteria plant is also the place where all our wine bacteria have been produced for more than 35 years.
With our strong expertise in producing efficient selected wine bacteria, more than 30 different formulations from Oenococcus oeni and Lactiplantibacillus plantarum are annually produced in Saint-Simon for the service of winemakers around the world, offering a wide range of reliable solutions to respond to the diversity of oenological situations and wine typicity.
Lallemand Oenology Bacteria ISO 14001 certification sustainability
New People Behind the Product Interview Available!
We are delighted to share with you an exclusive extract from the interview with our Quality Manager, Stéphanie Courdesses.
In this extract, Stéphanie tells us about our customer complaints management system, which is a highly effective tool for quality assurance and continuous improvement. Feedback from our customers helps us to identify areas for improvement and gives us the opportunity to turn a complaint into a long-term partnership, guaranteeing customer satisfaction.
Thank you Stéphanie for sharing your expertise with us!
Improve Your Red Wine Texture Before Bottling!
Ensure fast action in just a few days of contact time with our specific inactivated yeasts!
• PURE-LEES DELICACY™ rebalances the mouthfeel of your easy to drink fruity red wines from Pinot noir or Gamay (https://ow.ly/c7TA50UfCEt)
• PURE-LEES ELEGANCY™ improves the texture and smoothens the tannins of your concentrated red wines, from Syrah, Cabernet or Malbec (https://ow.ly/hlNj50UfCET)
Achieve the wine style you want with PURE-LEES DELICACY™ and PURE-LEES ELEGANCY™.
Improve Mouthfeel and Limit Reductive Notes in Your Red Wines This Vintage
In numerous areas of the Northern Hemisphere this year, intense rainfalls occurred in the final phase of red grape ripening. In some cases, this has led to very light structured wines, and the occurrence of reduction and vegetal notes.
Using NOBLESSE ™ (https://ow.ly/M5s550Uo6YL), our wine yeast specific derivative, makes it possible to optimise red wine ageing from the early phases of maturation. Its controlled release of colloids and macromolecules helps to increase and develop the structure of the wine and significantly increase softness and volume in the mouth. For longer ageing process, it improves the integration of wood notes in the wine's sensory profile. It also limits the aggressive sensations of heat, acidity and dryness in wines with high alcohol content.
Using it in synergy with REDULESS™ (https://ow.ly/BGsm50Uo6YM) enables to reduce certain sensory defects related to reduction and vegetal sensations.
Cheers to Eveline Bartowsky: New ASVO General Director!
🎉 Congratulations Eveline Bartowsky !
We are very proud to announce that 𝐄𝐯𝐞𝐥𝐢𝐧𝐞 𝐁𝐚𝐫𝐭𝐨𝐰𝐬𝐤𝐲, 𝐑&𝐃 𝐌𝐚𝐧𝐚𝐠𝐞𝐫 at 𝐋𝐚𝐥𝐥𝐞𝐦𝐚𝐧𝐝 𝐎𝐞𝐧𝐨𝐥𝐨𝐠𝐲, has been elected General Director of the ASVO The Australian Society of Viticulture and Oenology. 🍇
Eveline has a 𝐏𝐡𝐃 𝐢𝐧 𝐌𝐢𝐜𝐫𝐨𝐛𝐢𝐨𝐥𝐨𝐠𝐲 and currently oversees research and industry trials, delivering technical microbiological and fermentation solutions to the wine industry. She has consistently translated research into practical winemaking applications throughout her career. Eveline frequently presents to the international wine community and publishes articles offering practical solutions across various winemaking contexts. 🍷
𝐂𝐨𝐧𝐠𝐫𝐚𝐭𝐮𝐥𝐚𝐭𝐢𝐨𝐧𝐬 𝐟𝐨𝐫 𝐭𝐡𝐢𝐬 𝐠𝐫𝐞𝐚𝐭 𝐚𝐧𝐝 𝐰𝐞𝐥𝐥-𝐝𝐞𝐬𝐞𝐫𝐯𝐞𝐝 𝐚𝐜𝐡𝐢𝐞𝐯𝐞𝐦𝐞𝐧𝐭 𝐚𝐧𝐝 𝐜𝐨𝐧𝐠𝐫𝐚𝐭𝐮𝐥𝐚𝐭𝐢𝐨𝐧𝐬 𝐭𝐨 𝐚𝐥𝐥 𝐭𝐡𝐞 𝐧𝐞𝐰 𝐦𝐞𝐦𝐛𝐞𝐫𝐬 𝐭𝐨 𝐭𝐡𝐞 𝐀𝐒𝐕𝐎 𝐛𝐨𝐚𝐫𝐝 𝐨𝐟 𝐝𝐢𝐫𝐞𝐜𝐭𝐨𝐫𝐬.
We are very much aligned with the purpose and values of the ASVO that are to connect and develop people, ideas and research, and aiming for the highest professional standards in all we do, through integrity, knowledge, innovation and communication! 📖
Restarting Stuck Malolactic Fermentations
Applies to: Winemakers looking to prevent stuck malolactic fermentations. This evaluation helps estimate the compounding effect that wine conditions have on MLF.
Prior to restarting a malolactic fermentation, read our Troubleshooting Guide for Sluggish MLFs. There are many factors that can influence the success of a malolactic fermentation (MLF). Before jumping into a full restart, it is a good idea to assess each of these factors. Sometimes only a small adjustment is needed to help an MLF complete successfully.
Protocol
Prepare the Stuck Wine
step 1 Add 30 g/hL (2.5 lb/1000 gal) of RESKUE™ prior to restarting. Suspend RESKUE in 10 times its weight of warm water at 30–37°C (86–98°F) (see pg 55 for more about RESKUE). Wait 20 minutes then add to stuck wine.
step 2 Allow RESKUE to settle for 48 hours then rack off the settled lees.
step 3 Adjust temperature of RESKUE-treated wine to 18–22°C (64–72°F).
Malolactic Nutrient Addition:
step 4 Add 20 g/hL (1.7 lb/1000 gal) of ML RED BOOST™ to RESKUE-treated wine. When restarting a stuck MLF, ML RED BOOST is used for white, red, and rosé wines.
step 5 Mix gently and wait 24 hours before bacteria addition.
Malolactic Bacteria Addition
step 6 Add a double dose of LALVIN VP41™ and mix to homogenize. To determine how many packets of bacteria to add: double the volume of stuck wine. Then, add enough bacteria packets to treat that volume*.
step 7 Check for MLF activity by analyzing L-malic acid degradation every 2–4 days.
*VP41 is sold in packets that treat 66 gal, 660 gal, or 6600 gal. Use any combination of packets that best approximates the volume
calculated in step 6
PDF Download
For a printable pdf download of the protocol above and accompanying worksheet, please click here.
Learn More
To avoid stuck and sluggish malolactic fermentations, consider using the Malolactic Fermentation Feasibility Evaluation. The scorecard rates how antagonistic several wine conditions are to ML bacteria and returns a total point value representing the predicted difficulty of MLF. Based on this value, Scott Laboratories recommends certain steps be taken to maximize success.
Why Yeast-Based Nutrients are Better Than DAP
Yeast-based nutrients (organic nitrogen) are better than DAP, leading to more reliable fermentations, better aromatics, and healthier yeast. Although yeast like DAP, it is akin to junk food. Yeast use it quickly and have a metabolic response much like a "sugar rush." Yeast-based nutrients are more like a balanced meal, providing sustained nutrition over a longer period of time.
To learn more 👉https://lnkd.in/g8HYbart
Harvest 2024 - Protecting White and Rosé Wines from Oxidation
With climate extremes affecting European regions, preventing oxidation in white and rosé juices and musts is crucial this season.
Sulphites are traditionally used to overcome this issue, but natural alternatives are in demand due to the desire for low or no SO2 wines.
Our biological solutions offer unique protection and preservation benefits. They include :
LEVEL2 INITIA™ with a dual action against oxidation :High consumption of dissolved oxygen and ability to reduce copper concentrations - quite extensively used this vintage to fight cryptogamic diseases, and
GLUTASTAR™, the King of Antoxidant, which has the ability to release the highest level of reduced glutathione and stabilizing peptides exhibiting a high free radical scavenging activity.
Learn more: https://ow.ly/IWrV50Tn6kM and https://ow.ly/1Lt550Tn6kN
New Testimonial! Feedback on the New Wine Yeast RUBY™
We are delighted to share with you the story of Adrien Hudeley, winemaker at Château Lastours Gaillac, located in Gaillac in southwestern France, who tells us about his experience with our RUBY™ wine yeast, the first yeast specially selected to reveal thiols in red wines.
“I'm fully satisfied with the results. The RUBY™ wine yeast produces super wines that meet the expectations of today’s consumers. This vintage, I'm looking forward to testing RUBY™ on other grape varieties.”
Thank you Adrien for this inspiring feedback and let us wish you a great 2024 vintage!
More info on RUBY™ and to contact us: https://ow.ly/Jby550TiXKH
winemaking redwine innovation RUBYyeast thiols ChâteauLastours
About
Leading manufacturer of products for winemaking, including enological yeast and bacteria specifically selected to optimize fermentation and your wine style choices.
LIBRARY
What sets us apart at Lallemand is our ongoing commitment to research and development and our ability to communicate this information to the oenology world.
In Toulouse, France, we have a team of researchers who conduct fermented beverage related research. We also have teams in Montreal who focus on new strain development, production procedures and more fundamental research. In addition to these in-house efforts, research programs, scientific papers and ongoing contacts link Lallemand with the most prestigious oenology laboratories in Europe, Australia, North America, South America and South Africa.
Use this section of the website to see what's new at Lallemand, discover interesting research, read helpful articles and hear the kinds of questions we are commonly asked.
Contact
Contact List
| Title | Name | Phone | Extension | |
|---|---|---|---|---|
| Area Manager | Gordon Specht | gspecht@lallemand.com | 707-526-9809 | |
| Technical Support | Shirley Molinari | smolinari@lallemand.com | 707-484-0919 | |
| Product Distribution | Scott Laboratories | info@scottlab.com | 707-765-6666 |
Location List
| Locations | Address | State | Country | Zip Code |
|---|---|---|---|---|
| Lallemand Oenology | PO Box 5512, Petaluma | CA | United States of America | 94955 |
List of Locations
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