Lallemand, a French-Canadian global family-owned company is the global manufacturer, specialising in the development and production of yeast and bacteria used in the fermentation of foods and beverages, has now established its NZ office at the Marlborough Research Centre.
We are excited to introduce Romina Meloni, Technical Sales Manager for Lallemand Oenology New Zealand based at the MRC.
Italian born Romina is an international winemaker with a viticulture and oenology degree from the University of Verona, Italy. At Lallemand she manages multiple projects in partnership with NZ Wine Centre based Bragato Research Institute, NZ wineries, and Universities, while supporting and providing technical support to Lallemand local distributors CAL and Winequip.
After years of working from her home office, change called.
“With two kids and home renovation it was time for a new office space. I was lucky enough to find space at the Marlborough Research Centre (MRC)!” Romina says.
“The location is great for networking with the other tenants and to collaborate on projects and ideas,” she says.
“I like that I am surrounded by people working for the same industry! It is great, that instead of communicating via email or via phone, I can easily meet for a chat over a coffee in the beautiful New Zealand Wine Centre area (the coffee also is awesome!).”
Romina fell in love with Marlborough during her first trip to New Zealand for the 2012 vintage. After that experience she decided to become a travelling winemaker, working vintages on both hemispheres.
“I loved winemaking in different regions of Italy, France and Chile, while Blenheim finally became my home a few years later,” she says.
“Now with a home, two kids and a dog (and a few other animals) I couldn’t be happier with my choice!” she says. “I love the diversity of cultures that Marlborough offers thanks to the growing wine industry. Not to mention that we are surrounded by beautiful mountain ranges, coastlines, and lakes which all together give the perfect playground to the outdoor addict that I am.”
Beverage fermentation and innovations
Romina’s Adelaide based colleagues Jason Amos, Commercial Director for Oceania & UK and Dr Eveline Bartowsky, R&D Manager for Oceania often travel to New Zealand to join Romania for projects and events with the New Zealand wine industry.
From left to right Eveline Bartowsky, Romina Meloni and Jason Amos.
Jason’s background is in beverage fermentation and commercialising R&D innovations for wine, beer and cider production. Jason was also the Chair of the Wine Industry Supplier Association (WISA), and a member of the Wine Australia Research Advisory Committee, Australian Grape & Wine Technical Advisory Committee and the FOMENT steering committee.
Eveline manages research projects with universities and research institutes, and R&D winery trials as well as providing technical support to all Australian and New Zealand wine regions.
Eveline is also active in the wine community – she is an Adjunct Associate Professor at the University of Adelaide where she lectures wine microbiology and is an external advisor to PhD and Master students. Eveline is a Director of the Australian Society of Viticulture and Oenology Board and also an Editor of peer-reviewed Australian Journal of Grape and Wine Research, Annals of Microbiology, and the American Journal of Enology and Viticulture.
Oenology R&D
Romina says Lallemand R&D lab in Toulouse France, with 30 people, is solely dedicated to Oenology research. In addition, Lallemand partners with over 70 universities world-wide. Pilot-scale wine trials are conducted in the Lallemand Spanish experimental winery, and in collaboration, with Pech-Rouge in France.
“Much of the in-depth knowledge of the wine-related products is from investment in local PhD students and research to investigate specific aspects of a concept ultimately to help and support the entire wine industry”, Romina says.
The Chagnon family has owned the company since 1952 and Antoine Chagnon is the third-generation family member and current president. Lallemand began in the late 19th century with the production of yeast for the baking industry. In the early 70s it expanded into oenology, brewing, animal nutrition, human health, plant care, biofuels and distilling,; utilising yeast, bacteria and their derivatives, all natural ingredients.