Lallemand North America announces its newest oenology products available to winemakers at the Unified Grape and Wine Symposium each year. This year, we are pleased to announce two new solutions for stuck fermentations: ReskueTM and Uvaferm 43 RestartTM; Acetic and lactic acid bacteria control with BactilessTM; Two new yeasts that stimulate yeast aromatics: Stimula ChardonnayTM and Stimula Sauvignon BlancTM; Managing cold soaks with GaiaTM; and Sulfur compound management of exotic style Rosé de Provence with Lalvin ICV OPALE 2.0TM!
As always, we staff our booth with experts on all aspects of winemaking, including wine yeasts, malolactic bacteria, nutrition, specific inactivated yeasts and enzymes. Please stop by our booth to see what’s new at Lallemand, or to ask any questions you might have! As always, thank you very much for being a customer!
Lallemand
UWGS Booth: 2401
Lallemand Oenology is still the only major supplier of wine yeast or bacteria that is a primary producer of both, and the company owes its success to its constant pursuit of excellence, flexibility, ongoing investments in research and development and a broad range of high quality products. Lallemand Oenology, since the 1970’s, furthered its fermentation expertise by researching high quality wine active dry yeasts for the world wide oenology industry. Soon after, Lallemand Oenology started developing wine bacteria, but also nutrients and protectors for yeast and bacteria, and specific inactivated yeasts, for their contribution to the quality of wine. Developed through its international network and biotechnology expertise, Lallemand Oenology also offers a range of enzymes for settling, clarification and extraction. All those products, some of which are patented, are essential tools to improve wine quality and define wine styles.
Lallemand Oenology has regional offices located in most of the major wine-producing regions. Our team and network are in close daily contact with the researchers and users of Lallemand Oenology products in their regions. Regional team members serve their customers’ needs, provide training and offer oenological advice. Their work is carried out in collaboration with a network of recognized distributors and specialists who operate in the heart of each wine region. Lallemand Oenology wine yeast production facilities are located in Grenaa (Denmark), Montréal (Canada) and Vienna (Austria). Wine bacteria are produced in a specially accredited facility (GMP pharma) in Aurillac (France) and in Montréal (Canada). Lallemand Oenology has a strong quality policy and is certified ISO 9001 (v.2000) : the products all pass 20 rigorous quality tests before leaving the factory and are traceable for 4 years after production.
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