Sep 03, 2013
Lallemand Animal Nutrition-North America management team experiences Lallemand Yeast at Trius Winery
Sep 03, 2013
(Niagara-on-the-Lake, ON, Canada)
In July, members of Lallemand Animal Nutrition-North America management team met in Niagara-on-the-Lake. Although they adhered to a tight agenda of business items, the team also was able to escape for some fun and visit one of the many beautiful wineries in the town ─ The Trius Winery at Hillebrand.
The management team enjoyed a tour at Trius Winery at Hillebrand.
Trius uses Lalvin yeasts in most of its wines, which is produced by Lallemand, marketed through the Lallemand Oenology Division and distributed through Scott Laboratories. The team was given a special, customized tour of the winery, providing information related to how Lalvin is used in the Trius products. The group toured the wine-making facilities, cellars and vineyards, and ended the tour with a private tasting of six wines. Of particular interest was the final pairing, two Sauvignon Blancs. These were made from the same grapes, but one was produced using Lalvin yeast while the other was allowed to undergo a wild fermentation. The group experienced first-hand how the Lalvin yeast improved color, flavor, aroma and mouth-feel in the commercially-produced wines.
The business meeting was productive, successful and the extra activities were very much enjoyed by team members who experienced both the wine country of Niagara-on-the-Lake and the wonderful sights of Niagara Falls.