Production and quality


Lallemand’s ISO 9002 certified wine-yeast production facilities are located in Grenaa, Denmark, and Montréal, Canada.

Oenology bacteria are produced in a specially accredited facility in Aurillac, France, and in Montréal. The plant in Vienna, Austria, is dedicated to the production of specialty yeasts.

Using processes specific to each strain, the yeast cultures are fermented and undergo high-density concentration and granulation. Yeasts are then fluid bed dried and bacteria are freeze dried.

Lallemand products pass 20 rigorous quality tests before leaving the factory, and are traceable for three years after production.