Lalvin

Fermentation is our know how at Lallemand. Beginning in the 1970s Lallemand focused its specialty fermentation knowledge on developing high quality dry yeast strains uniquely selected from Nature and conceived for the worldwide oenology.

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