Lactia

LAKTIATM – Lachancea thermotolerans wine yeast for more freshness

LAKTIATM by Lallemand Oenology is a pure culture of natural non-Saccharomyces yeast Lachancea thermotolerans. The wine yeast was chosen for its special characteristics to provide more freshness and a characteristic influence on the sensory profile of the wine during fermentation.

LAKTIATM is used at a Sequential vaccination together with a selected Saccharomyces-cerevisiae yeast. Due to the significant formation of lactic acid, the yeast can help bring the acidity of wines back into balance. Particularly interesting is the use of wines from Warm climates.

More freshness and acidity in wine

In addition to an additional aromatic complexity, LAKTIATM brings already at the beginning of the alcoholic fermentation Freshness and acidity in the wine. The controlled formation of lactic acid can contribute to the desired balance, especially in ripe and low-acid wines.

In experiments with Merlot from the south of France and Tempranillo from Spain, LAKTIATM showed a clear influence on acid perception and lactic acid formation.

Benefits of LAKTIATM

• pure culture of Lachancea thermotolerans
• Non-Saccharomyces-wine yeast
• Selected from natural yeast strains
• Promotes freshness and acidity at the beginning of fermentation
• Clear formation of lactic acid
• Supports the balance of wines with low acidity
• Especially suitable for wines from warm climates
• Increases aromatic complexity
• High glycerol production
• Low formation of volatile acids
• For red and white wine production

Technical characteristics

Application and dosage

LAKTIATM is part of a Sequential vaccination used.

Dosage of LACTIATM: 25 g/hl

The yeast in the 10 times the quantity of clean water Rehydration. The water temperature should be between 20 and 30 °C. Stir very carefully after 15 minutes.

Subsequently, the same quantity must or Add juice to the rehydration solution so that the yeast can get used to the lower temperature of the must and avoid cold shock. This step can be repeated if necessary. The entire rehydration period should Not exceeding 45 minutes.

Second inoculation with Saccharomyces cerevisiae

After 24 to 72 hours the second inoculation is carried out with a selected Saccharomyces-cerevisiae-wine yeast in a dose of 25 g/hl. For rehydration, the use of GO-FERM PROTECTTM or GO-FERM PROTECT EVOLUTIONTM according to the relevant recommended procedure shall be reported.

Delayed addition of Saccharomyces-cerevisiae yeast leads to increased lactic acid production by LAKTIATM.

Recommendations for winemaking

Red wine: At acceptance, the addition of SO2 should not exceed 4 g/hl.

White wine: Before inoculation, the free SO2 content should be less than 15 mg/l.

Nutrient supply:

• Add organic yeast nutrient immediately after inoculation with LAKTIATM.
• In one third of alcoholic fermentation, supplement an organic or complex yeast nutrient.

Recommendations for bio acid degradation

For the management of biological acid degradation, a Co-inoculation with selected wine bacteria which are added simultaneously with Saccharomyces-cerevisiae yeast.

In the case of sequential inoculation with selected wine bacteria, if the lactate content exceeds 3 g/l, mixing with other wines should take place before inoculation.

Packaging and storage

LAKTIATM is in a 500 g pack available.

Store cool and dry. Use up all opened packs.

LAKTIATM is suitable for winemakers and wineries who want to achieve more freshness, acid balance and aromatic complexity when making wine.