LEVEL² LAKTIA™
(Lachancea thermotolerans)
Produktdetails
LEVEL² LAKTIA™ is a natural alternative for acidification. 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, 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, Laktia™ brings aromatic complexity since the beginning of alcoholic fermentation
Weintyp
Technische Information
- Allgemeiner sensorischer Beitrag: Acidity and freshness
- Alkohol toleranz : 7 %
Produktdokumentation
Passende Produkte
Enhance aromatic complexity and mouthfeel in white and red wines
Express the full potential of varietal flavors in white and rosé wines
Natural protection during pre-fermentation
High acidity, more balance