LEVEL2 LAKTIA™ Non-Saccharomyces Wine Yeast 500 g
Item No. 15253
Price $125.2
Per Each
Excl. Tax
Available
Each
Description
LEVEL2 LAKTIA™
Naturally acidifies juice/must
LEVEL2 LAKTIA™ is added at the beginning of fermentation where it produces lactic acid from sugar (glucose), impacting acid levels and bringing freshness and aromatic complexity to wines.- 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
- Please note: Lactic acid >3g/L can inhibit malolactic bacteria
- Very low fermentative abilities, grows well at low temperatures and can tolerate up to 7% alcohol
- Has a high demand for nitrogen and YAN should be determined prior to LAKTIA use and again prior to Saccharomyces inoculation
- Lachancea thermotolerans strain
- Isolated from Rioja, Spain by the Lallemand Oenology R&D team
Frequently used in: hot climate grapes that are lacking acidity, cider
When to add LAKTIA: Directly to fermentation vessel
When to add Saccharomyces: 24-72 hours after LAKTIA, or once lactic acid goal is met
Optimal conditions:
- Free SO2: <15 ppm
- Total SO2: <40ppm
- Temp: 14-28°C (57-82°F)
Usage: Click here for rehydration instructions
Storage: Dated expiration. Store at 20°C (68°F). Once opened use immediately
LEVEL2 LAKTIA™ Non-Saccharomyces Wine Yeast 500 g
Item No. 15253
Price $125.2
Per Each
Excl. Tax
Available
Each
LEVEL2 LAKTIA™
Naturally acidifies juice/must
LEVEL2 LAKTIA™ is added at the beginning of fermentation where it produces lactic acid from sugar (glucose), impacting acid levels and bringing freshness and aromatic complexity to wines.- 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
- Please note: Lactic acid >3g/L can inhibit malolactic bacteria
- Very low fermentative abilities, grows well at low temperatures and can tolerate up to 7% alcohol
- Has a high demand for nitrogen and YAN should be determined prior to LAKTIA use and again prior to Saccharomyces inoculation
- Lachancea thermotolerans strain
- Isolated from Rioja, Spain by the Lallemand Oenology R&D team
Frequently used in: hot climate grapes that are lacking acidity, cider
When to add LAKTIA: Directly to fermentation vessel
When to add Saccharomyces: 24-72 hours after LAKTIA, or once lactic acid goal is met
Optimal conditions:
- Free SO2: <15 ppm
- Total SO2: <40ppm
- Temp: 14-28°C (57-82°F)
Usage: Click here for rehydration instructions
Storage: Dated expiration. Store at 20°C (68°F). Once opened use immediately