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Article: DistilaEdge™TC, from lab to glassFrom Lab to Glass: Discover how innovative yeast engineering is enabling distillers to create intensely aromatic, high‑ester spirits with greater control and consistency. In this article, Haley Churchill explores how DistilaEdge™ TC is expanding creative possibilities across rum and whiskey […]
15 abr 2026
Lallemand and Hiram Walker & Sons Limited announce culture collection exchange to advance innovation in whisky fermentationAdvancing Whisky Fermentation Through Collaboration. Lallemand and Hiram Walker & Sons announce a culture collection exchange that strengthens their long‑standing partnership, combining whisky heritage and fermentation expertise to support future innovation in flavour and process development.
15 abr 2026
Article: Yeast Nutrition: from Surviving to ThrivingLocated on the University of São Paulo (USP) campus, the Department of Food Science and Technology is home to a distinguished Sugar and Alcohol Sector, led by Professor André Alcarde. This sector is a national benchmark for research on distilled […]
31 oct 2025
Artículo: El reciclaje de levaduras y la calidad química y sensorial de la cachaçaUbicado en el campus de la Universidad de São Paulo (USP), el Departamento de Ciencia y Tecnología de Alimentos alberga un distinguido Sector de Azúcar y Alcohol, dirigido por el profesor André Alcarde. Este sector es un referente nacional en […]
13 may 2025
Calendario de The Alcohol Schools 2025 – ¡RESERVA LAS FECHAS!¡Prepárate para experiencias educativas inolvidables! The Ethanol Technology Institute y Lallemand Biofuels & Distilled Spirits se complacen en presentarte el calendario de The Alcohol Schools 2025. Sumérgete en los últimos avances tecnológicos del sector, conversa con expertos apasionados y amplía tus horizontes […]
29 abr 2025
MAJOR UPDATE! Lallemand Distilling pioneering bioengineered yeasts with…Lallemand Distilling is pround to introduce DISTILAEDGE, the first bioengineered yeast strain designated to elevate your Rum and Whiskey production with exceptional intensity and diversity of tropical fruit aromas. Field trials have shown orders of magnitude increases in ester production, with no […]
9 mar 2025
Justin Van Rooyen, new President & General Manager of Lallemand Biofuels & Distilled Spirits (LBDS)MONTREAL, CANADA – JANUARY 21, 2025 Lallemand is proud to announce the appointment of Justin van Rooyen, succeeding Angus Ballard, as the President & General Manager of its Lallemand Biofuels & Distilled Spirits (LBDS) business, a global provider of fermentation […]
5 feb 2025
Article : “Biochemistry of fermentation” by Elena Fossati (English & Italian)Fermentation is a fundamental step in distillate production. During fermentation, yeasts not only produce ethanol, but also most of the precursors and molecules that contribute to the sensory profile of the finished distillate, including higher alcohols, esters, aldehydes, ketones, and […]
12 nov 2024
Article : Yeast nutrition for healthy fermentationsFermentation is a key step in the production of high-quality spirits. Raw material composition, nutrient addition and operating conditions are all factors that directly affect yeast metabolism, growth (biomass generation) and fermentation. Diverse feedstocks differ not only in the type […]
31 jul 2024
¡Descubra DistilaMax™AG, nuestra nueva levadura elaborada exclusivamente para licores de agave!DistilaMax AG desbloquea aromas complejos, intensos y equilibrados con notas frutales y cítricas. DistilaMax®AG prospera en temperaturas de 20°C a 38°C, lo que lo convierte en el socio perfecto para una producción excepcional de aguardiente de agave.
27 may 2024