LEVEL² LAKTIA™

(Lachancea thermotolerans)

LEVEL² LAKTIA™ is a natural alternative for acidification. LEVEL² LAKTIA™ is a pure culture of Lachancea thermotolerans, selected by Lallemand for its unique properties to produce high level of lactic acid during fermentation. Used in sequential inoculation with most selected Saccharomyces cerevisiae yeast for red winemaking, LEVEL² LAKTIA™, by producing significant level of lactic acid, is a natural tool for blending and/or to re-equilibrate red wines from hot climate. Moreover than freshness and acidity, LEVEL² LAKTIA™ brings aromatic complexity since the beginning of alcoholic fermentation