LEVEL2 LAKTIA™ (500G)

Item No.015253
Price $116.5
Per Each
Excl. Tax
3 in stock
Each

Description

LEVEL2 LAKTIA™

Naturally acidifies grapes

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 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
  • Lachancea thermotolerans strain
  • Isolated from Rioja, Spain by the Lallemand Oenology R&D team
To optimize lactic acid production: LAKTIA works most efficiently in juices free of SO2. If SO2 is present, the juice temperature must be >20°C (68°F). Delay Saccharomyces inoculation up to 72 hours post-LAKTIA addition.

Frequently used in: hot climate grapes that are lacking acidity
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
  • YAN: >150 ppm
  • Temp: 14-28°C (57-82°F)

Usage: Click here for rehydration instructions
Storage: Store at 20°C (68°F). Once opened use immediately

Specifications

Brand
Lallemand
Species
Non-Saccharomyces

LEVEL2 LAKTIA™ (500G)

Item No.015253
Price $116.5
Per Each
Excl. Tax
3 in stock
Each

LEVEL2 LAKTIA™

Naturally acidifies grapes

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 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
  • Lachancea thermotolerans strain
  • Isolated from Rioja, Spain by the Lallemand Oenology R&D team
To optimize lactic acid production: LAKTIA works most efficiently in juices free of SO2. If SO2 is present, the juice temperature must be >20°C (68°F). Delay Saccharomyces inoculation up to 72 hours post-LAKTIA addition.

Frequently used in: hot climate grapes that are lacking acidity
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
  • YAN: >150 ppm
  • Temp: 14-28°C (57-82°F)

Usage: Click here for rehydration instructions
Storage: Store at 20°C (68°F). Once opened use immediately

Specifications

Brand
Lallemand
Species
Non-Saccharomyces