Laktia (500 g)

No. d'article33-15225
Prix $105
prix par 500 gram
Excluant les taxes
Rupture de stock
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.​​​​

Spécifications

Marque
Lallemand
Température minimale
17°C
Espèce
Non-Saccharomyces

Laktia (500 g)

No. d'article33-15225
Prix $105
prix par 500 gram
Excluant les taxes
Rupture de stock
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.​​​​

Spécifications

Marque
Lallemand
Température minimale
17°C
Espèce
Non-Saccharomyces