About us....

• Introduction
• Quality Production
• Research, Development and Application
• Services

Introduction

Beginning in  the early 70's Lallemand answered the wine professionals' need for  well researched, high quality yeast.  Since, Lallemand's oenology product lines, most widely known under the LALVIN®, UVAFERM® and ENOFERM® brand names, have grown to include bacteria, enzymes and fermentation aids. Today Lallemand is one of the most respected and recognized names in the industry, owing its success to its continual pursuit of excellence,  flexibility and ongoing investment in research and development.

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Quality Production

Lallemand's ISO 9002 certified wine yeast production facilities are located in Grenaa, Denmark and Montreal, Canada. Oenology bacteria are produced in a specially accredited facility in Aurillac, France.

Using processes specific to each strain, the cultures are fermented before being high-density concentrated and granulated. Yeast are then fluid bed-dried and bacteria are freeze-dried.

To certify quality, Lallemand uses SIGMO (Service d'Identification Génétique des Micro-Organismes ), a laboratory created with the collaboration of the Institut Technique de la Vigne et du Vin at Nantes (France). Under the direction of genetic identification specialists, SIGMO uses the latest technologies (PCR, ECP, etc.) to analyze and test each batch of yeast and bacteria produced. The products pass 20 rigorous quality tests, before leaving the factory and are traceable for three years after production.

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Research, Development and Applications

In order to offer its clients the finest possible products, Lallemand places particular importance on Research and Development.

The research programs begin internally:

A team based at Toulouse (France) conducts fermented beverage related research. This work is carried out in cooperation with Oenological Institutes worldwide.

Teams based at the Montreal (Canada) plant and at the Biotechnology Research Institute (BRI) develop new strains, production procedures and more fundamental research.

The interface between researchers and professionals:

Research programs, scientific papers and ongoing contacts link Lallemand to the most prestigious microbiology laboratories in Europe, Australia, North America, South America, and South Africa.

To better serve our clients, Lallemand has an active information policy:

• Lallemand Scientific Symposium: Every year top microbiology specialists are brought together to share current research on a particular theme. Cooperative technical progress is stimulated through dialogue between these specialists and other professionals drawn from wine producing countries throughout the world. The results from this annual symposium are published for distribution to our clients.

• Winemaking Update: This short document is published two or three times a year to update data and provide information on the latest oenological developments.
  
  
• Detailed product information sheets and scientific articles promote a better understanding of each strain.

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Services

Lallemand has regional offices located in most of the major wine producing regions (Australia, Eastern Europe, France, Germany, Great Britain, Italy, North America, South Africa, South America, Spain).

The men and women who make up the Lallemand network are in close daily contact with the researchers and users of Lallemand products in their regions. Regional Lallemand team members serve their client needs, provide training and offer oenological advice. Their work is carried out in close collaboration with a network of recognized distributors and specialists who operate at the very heart of each wine region.

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