LEVEL2 Laktia™
(Lachancea thermotolerans)
Give back freshness to your wine; a natural alternative for acidification
Product details
LEVEL2 Laktia™ is a pure culture of Lachancea thermotolerans, selected for its unique properties to produce high levels of lactic acid during fermentation. Used in sequential inoculation with most selected Saccharomyces cerevisiae yeast, LEVEL2 Laktia™ brings aromatic complexity, freshness and acidity from the beginning of alcoholic fermentation. LEVEL2 Laktia™ helps to re-equilibrate the acidity of wines, especially those from hot climate, due to significant production of lactic acid.
Selected by Lallemand R&D research program
Wine types
Technical information
- General sensory contribution: Acidity and freshness
- Alcohol tolerance: 7 %
Product documentation
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