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LEVEL² LAKTIA™
(Lachancea thermotolerans)
Give back freshness to your wine
Dettagli del prodotto
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
Tipi di vino
Informazioni tecniche
- Contributo sensoriale generale: Acidity and freshness
- Tolleranza all'alcol : 7 %