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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:
- 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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