
Wine Yeasts

Wine Bacteria

Nutrients / Protectors

Specific Inactivated Yeasts

Enzymes

Chitosan

Vineyard Solutions

Specie
Lachancea thermotolerans
General Sensory Contribution
Acidity and freshness
Red Wine


Give back freshness to your wine
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 fermentationLag Phase
Moderate
Alcohol Tolerance
7 %