LEVEL2 Laktia™
(Lachancea thermotolerans)
Give back freshness to your wine
Product details
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
Wine types
Technical information
- General sensory contribution: Acidity and freshness
- Alcohol tolerance: 7 %
Product documentation
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