Quoi de neuf ?

Faire progresser la fermentation du whisky grâce à la collaboration. Lallemand et Hiram Walker & Sons annoncent un échange de collections de levures qui renforce leur partenariat de longue date et associe savoir‑faire historique et expertise scientifique au service de […]

Located 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 […]

From 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 […]