Laktia (500 g)
Item No.33-15225
Price $135
Price Per 500 gram
Excl. Tax
On Backorder
500 gram
Description
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.
• 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.
Specifications
- Brand
- Lallemand
- Minimum Temperature
- 17°C
- Species
- Non-Saccharomyces
Laktia (500 g)
Item No.33-15225
Price $135
Price Per 500 gram
Excl. Tax
On Backorder
500 gram
Description
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.
• 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.
Specifications
- Brand
- Lallemand
- Minimum Temperature
- 17°C
- Species
- Non-Saccharomyces