Notícias
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 […]
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 […]
The Alcohol School Europe - 7 a 11 de abril de 2025 - Viena (Áustria) - RESERVE A DATA!
Prepare-se para uma experiência educacional inesquecível! O Ethanol Technology Institute e a Lallemand Biofuels & Distilled Spirits têm o prazer […]
Artigo: "Como as leveduras selecionadas estão sendo usadas para influenciar o perfil sensorial das cachaças"
“De operárias da fermentação à peças-chave na produção do sabor: as leveduras selecionadas têm se mostrado um caminho […]
Article : Yeast nutrition for healthy fermentations
Fermentation is a key step in the production of high-quality spirits. […]
Descubra DistilaMax®AG, nossa nova levedura elaborada exclusivamente para bebidas espirituosas de agave!
DistilaMax®AG desbloqueia aromas complexos, intensos e bem equilibrados com notas frutadas e cítricas. AG […]
"The Yeast to know" - Lallemand Distilling in Craft Spirits Magazine
Don’t miss out on Craft Spirits Magazine’s insightful article on the importance […]
Lallemand Distilling in Beverage Master magazine, about Yeast Considerations and Management for Beer, Cider and Spirits
In this article from Alyssa L. Ochs / Beverage Master (October/November […]
DistilacBact®LP: Bacteria can be your friend!
Lallemand Distilling is proud to support DistilaBact LP, a selected […]
Article: DistilaZyme: "Essential Process Aids"
This article, written by Maria Nachetova, LBDS Technical Service Manager, […]
Article: "Our evolving relationship with bacteria in the distillery" - Artisan Spirit magazine
Mitch Codd, Technical Sales Manager Distilling at Lallemand Biofuels & Distilled Spirits, who managed several trials on the sour mash […]
Education & Training: the DNA of innovation
Education and training are at the forefront of the ever growing and evolving distilling industry and are the […]
DistilaZyme®BG: The solution for reduction of non-starch viscosity
In comparison with corn, small grains like rye and wheat tend to have significantly more non-starch polysaccharides (NSPs). […]