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Litmus Wines have been working in an ambassadorial role with Lallemand since 2008, exploring with retailers and wineries on how their wines can be improved with technical expertise. Lallemand are the leading suppliers in Biological products for the wine industry worldwide and are widely recognised as being at the forefront in their field in terms of research and development.

As users of Lallemand in our UK winemaking enterprise we are proud to be the suppliers of a range of Lallemand products for the UK wine and cider industries and offer an assortment of yeasts, fermentation aids and bacteria to the trade. With an in depth knowledge of the characteristics and benefits of the Lallemand range and a long history of English winemaking we are well placed to both understand your needs and explain how their use can express the true nature of your vineyard.

UK Product List

Yeast
Bacteria
Nutrients & SIY
Enzymes
Yeast

Sparkling

Lalvin EC1118™ - Ferments well at low temperature and flocculates well with very compact lees.

Lalvin DV10™ - For primary and secondary fermentation. Ferments well under stressful conditions of low pH, high total SO2 and low temperature.

Still White

Lalvin QA23™ - Successfully ferments highly clarified musts.

Lalvin CY3079® - For classic white burgundy.

Lalvin ICV D47™ - For complex whites with citrus and floral notes.

Lalvin 71B® - For nouveau wines.

Lalvin ICV OPALE® - Higher aromatic intensity in rosés and whites.

Uvaferm SVG™ - For classic Sauvignon Blanc character

Lalvin ICV OKAY® - For sulphur compound management

Still Rose

Lalvin ICV GRE™ - If fruit maturity is less than optimum, ICV GRE is excellent for bringing overall balance.

Lalvin QA23™ - Successfully ferments highly clarified musts.

Lalvin ICV OPALE® - Higher aromatic intensity in rose and whites.

Still Red

Lalvin ICV D254® - Enhanced mouthfeel and intense fruit concentration.

Lalvin BM 4X4® - Reliable fermenter and provides great mouthfeel and improved color stability.

Lalvin ICV GRE™ - If fruit maturity is less than optimum, ICV GRE is excellent for bringing overall balance.

Lalvin ICV D21® - Allows for good fruit expression.

Uvaferm BDX™ - The perfect fermenter.

Lalvin RC212 (Bourgorouge)® - For Pinot noir with color and structure.

Late Harvest

Lalvin 71B® - Enhances tropical fruit character and softens high-acid musts.

Cider

Uvaferm BC™ - The ultimate yeast strain for cider.

 

 

 

Bacteria

Lallemand has created an easy-to-use new tool on the web to make selecting the appropriate wine bacteria much simpler. We invite you to try it yourself.

This interactive tool responds to the growing demand from wine producers who recognize the contribution of selected wine bacteria to the sensory profile of wines. The choice of the selected bacteria most likely to promote the desired aroma profile is based on the conditions in the must and the wine. Characterization of Lallemand's wine bacteria has led them to a good understanding of the production of specific aroma compounds, their impact on the structure of the wine, and their role on the final quality of the wine.

Based on the sensory objectives desired for the wine and the specific winemaking conditions and with the help of this new tool, winemakers can get recommendations regarding the most appropriate wine bacteria and instructions on their utilization.

Malolactic Bacteria MBR®

Lalvin VP41® 2.5g/2.5hL

Lalvin VP41® 25g/25hL

Lalvin 31® 2.5g/2.5hL

Malolactic Bacteria 1-Step culture

Lalvin VP41® 100hL

 

 

Nutrients & SIY

Nutrient

Go-Ferm®

GO-FERM PROTECT EVOLUTION®

Fermaid O™

Fermaid K™

Bacteria nutrient

Acti-ML™

Opti’ML Blanc™

Nutrient Vit Blanc™

Nutrient Vit End™

Specific Inactivated Yeast

Opti-Red®

Opti-White®

OptiMUM-White™

REDULESS™

NOBLESSE™

Booster Blanc®

Punchy

Pure-Lees™ Longevity

Enzymes

Clarifying enzyme for whites

Lallzyme C™

Clarifying enzyme for extreme conditions

Lallzyme C-MAX™

Macerating enzyme for early-release red wines

Lallzyme EX™

Enzyme for clarification of Botrytis infected reds and whites and for white wine lees maceration

Lallzyme MMX™

Aroma-releasing enzyme

Lallzyme BETA™