Since 1970 Lallemand
Wine Department has been studying the selection and production of high quality active dry yeasts
for alcoholic fermentation (over 150 different strains).
Since the mid-‘80s, this enterprise has been producing lyophilized bacteria at high concentration for the induction of malolactic fermentation. Fermentation nutrients, specific yeast derivatives, enzymes and chitosan complete the range of products for oenological uses.
team in Tolouse (France) is implementing an experimentation about fermented drinks. The scientific work is done within the team, as well as in collaboration with Research bodies all over the word.
In the production plant and in the Biotechnology Research Institute (BRI) in Montreal (Canada) our researchers are studying new strains and are researching on the optimization of the production processes of the selected cultures. Lallemand headquarters are scattered in all the main wine producing Countries, constantly in contact with the Research bodies and the production world of each single place.
Lallemand team is always near winemakers for technical advice, updating meetings, and tests on the field.
The distribution is implemented in collaboration with a wide spread net of specialized partners.
Mission and sustainability
Lallemand has responsible behaviors both from the ethical-social and from the environmental point of view.
A sustainable development is defined as: “Development that meets the needs of the present without compromising the ability of future generations to meet their own needs.” This concept is a must of Lallemand philosophy.
In the largest plant of this enterprise, in Grenaa, Denmark, the continuous investments on the best available technologies aims at a continuous improvement as far as energy efficiency and respect for the environment are concerned (Greena goes Green project).
The production plant is in fact conceived as a “close system”, in which all wastes are optimized for becoming a resource that can be re-inserted into the process. For example, the steam used is generated by the combustion of the wastes of the agricultural division and by recycling the biogases produced by the fermentation processes. Moreover, the condensation water generated during the evaporation process is re-used for cleaning up the plants.
For reducing the environmental impact, wastewaters are treated with biological processes (anaerobic and aerobic treatments)
The energy consumption of the different processes is constantly monitored for evaluating possible improvements, also according to the available most recent technological developments. The conveyance of entering raw materials and exiting products is done by means of transport with the best possible energetic efficiency, in order to reduce CO2 emissions as much as possible.
Lallemand is also engaged, in partnership with the producers association Cofalec, in the quantification of Carbon Footprint and wine yeasts.
Lallemand and Tergeo
The project Lallemand has presented to Tergeo aims at assessing and quantifying the energy saving deriving from a ”sustainable” management of the microorganisms in the cellar, that is a management careful about minimizing the mass thermoregulation, when it isn’t necessary.
The first of the two objectives proposed aims at assessing the power impact of the yeasts-bacteria co-inoculation. This technique, that Lallemand has been proposing for years for its positive effects on wine sensorial profile and quality, gives the possibility of avoiding a prolonged heating of the wine tanks in autumn, thanks to a quick malolactic fermentation. The second item proposed deals with the management of the temperature in the alcoholic fermentations of white wines. Thanks to a correct choice of the yeast strain with the addition of oxide nutrients, a following refrigeration can be avoided and the best aromatic potential can be reached. In this way there’s a power saving and Lallemand wants to quantify it through this project.
Lallemand Fermented Beverages
Via Rossini 14/B
37060 Castel D’Azzano (Verona)
Phone +39 (0) 45 51 25 55