Product details


LEVEL2 Laktia™

Lallemand R&D research program

Lachancea thermotolerans

General Sensory Contribution
Acidity and freshness

Red Wine

Give back freshness to your wine; a natural alternative for acidification

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.

Lag Phase

Alcohol Tolerance
7 %

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