We are constantly evolving and want to spread the word. Look here for announcements on new products, seminars, and special guest appearances.

OMRI Approval - for Noblesse, Fermaid O, GoFerm Protect, GoFerm, OptiRed & OptiWhite	May 20, 2010
OMRI approval for Noblesse, GoFerm Protect, Fermaid O, GoFerm, OptiRed & OptiWhite

Level 2 TD - try the next level for complexity	Feb 20, 2010
non-saccharomyces for sensory enhancement, matched to selected saccharomyces for secure fermentation

Reduless - the natural cure for wine sulfur defects	Nov 12, 2009
Reduless is a specific inactivated yeast developed for treating sulfur off aroma while preserving desirable wine components. Click here to read more

Distribution change - Lallemand consolidates wine product distribution in North America	Apr 15, 2009
Looking for the Enoferm, ActiML, Lallzyme or Style range of products? Scott Laboratories now offers these products in North America as well as all of the Lallemand winemaking such as Lalvin, Uvaferm and Fermaid ranges. Click here to read more

Product support - The Ultimate Enologist!	Apr 15, 2009
Shirley Molinari has joined Lallemand and is providing product support for the Enoferm range of products that are now available through Scott Laboratories. Click here to read more

Institute of Masters of Wine - Lallemand Inc. has agrees to become a corporate supporter	Apr 14, 2005
Patrick McGrath MW, Chairman of the Institute, said, “I am delighted to welcome Lallemand to the Institute’s family of corporate supporters. They are one of the most respected and recognised names in oenology products, and their focus on excellence, developed through their ongoing investments in research, development and education are a perfect match for the Institute’s goals.

BoosterRouge - for higher tannin intensity red wines	Oct 14, 2004
BoosterRouge is the latest addition to our family of natural yeast derivatives, originating from a specific wine yeast isolated and selected by the ICV. BoosterRouge's yeast macromolecules interact with red wine polyphenols resulting in a positive influence on the colloidal balance of the wine. Click here to read more

Opti-White - for color stabilization and body in white wines	Sep 1, 2004
When added to the juice at the onset of fermentation, Opti-White increases mouthfeel, avoids browning and protects fresh aromas during aging. Opti-White may also be added to young wines to simulate the effects of ageing on lees. Click here to read more

Encapsulated yeasts - Innovation in wine yeast technology

Jul 14, 2004

The technological advances of encapsulating yeast cells in alginate gel, a natural polysaccharide extracted from seaweed, enables the substrates and metabolites to diffuse throughout the gel without releasing the yeasts cells into the must. Three applications in winemaking have been developed by Proenol; (1) for treating stuck fermentations, (2) for making high quality residual sugar wines and (3) for naturally lowering acidity. Click here to read more

Elios1 - Contributing strong tannin mouthfeel - adapted to high alcohol wines	Jun 8, 2004
A new ML bacteria strain from the ICV selected for its high alcohol tolerance and positive sensory profile. Click here to read more

INTERVITIS - - Gold medal for innovation goes to Go-Ferm®	May 11, 2004
Stuttgart, Germany at the 2004 International Technology Trade Fair for Wine, Fruit and Fruit Juice, Intervitis Interfructa; Lallemand Oenology was awarded one of the four Innovation in Enology Gold Medals for its patented Go-Ferm® product. Click here to read more