The Power of Co-Inoculation for Energy Saving

As Energy cost savings, climate-consciousness gains traction, winemakers are using innovative practices to optimize winemaking and reduce their energy expenditure that also decrease their carbon footp read more

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Silka and VP41 - Wine Bacteria

Today, we give the floor to Robert Smith, winemaker from Quixote Winery in the Stags Leap district of Napa Valley.  Robert has been using Lallemand Oenology products read more

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Restarting Stuck Malolactic Fermentation

Problem with Malolactic fermentation?  Try the Latest Easy and Fast Protocol for White, Rosé and Red Wines from Lallemand STEP 1 - The use of specific yeast cell walls Reskue&tra read more

Drive Wine Style with Malolactic Fermentation

Malolactic fermentation is much more than a simple process. The ability of the malolactic bacteria, Oenococcus oeni, to affect wines in a positive way, both texturally and sensorially, can be&nbs read more

Achieving Malolactic Fermentation in difficult Wine Making conditions

The Wine bacteria Lalvin VP41, isolated in Valpolicella in Italy, stood out as a highly tolerant strain, which can perform under the most difficult winemaking conditions such as very alcohol as well a read more

How to Manage Diacetyl Production - Step by Step

1. STRAIN CHOICE To maximize diacetyl: choose a strain with a high potential for diacetyl production (Betaand read more