LEVEL² LAKTIA™

(Lachancea thermotolerans)

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.

Selected by Lallemand R&D research program