Yeast LAKTIA 500g

LAKTIA™ produces lactic acid from sugar (glucose), impacting acid levels and bringing freshness and aromatic complexity to wines. Add at the beginning of fermentation. 

• 1 g/L glucose metabolized by LAKTIA results in 1g/L lactic acid
• Can impact pH and titratable acidity
• The longer LAKTIA in is the juice prior to Saccharomyces, the higher the lactic acid concentration will be
• Lactic acid >3g/L can inhibit malolactic bacteria
• Very low fermentative abilities, grows well at low temperatures and can tolerate up to 7% alcohol
• Works best in free of SO2 environment
• Lachancea thermotolerans strain
• Isolated from Rioja, Spain by the Lallemand Oenology R&D team