LEVEL² LAKTIA™
(Lachancea thermotolerans)
Give back freshness to your wine
Product details
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. Besides freshness and acidity, LEVEL² LAKTIA™ brings aromatic complexity from the beginning of alcoholic fermentation.
Wine types
Technical information
- General sensory contribution: Acidity and freshness
- Alcohol tolerance: 7 %
Product documentation
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