Lallemand Oenology, since the 1970s, 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.

Be Sociable, Share!