{"product_id":"laktia-lallemand","title":"Lactia","description":"\u003ch2\u003eLAKTIATM – Lachancea thermotolerans wine yeast for more freshness\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eLAKTIATM by Lallemand Oenology\u003c\/strong\u003e is a pure culture of natural non-Saccharomyces yeast \u003cstrong\u003eLachancea thermotolerans\u003c\/strong\u003e. 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.\u003c\/p\u003e\n\n\u003cp\u003eLAKTIATM is used at a \u003cstrong\u003eSequential vaccination\u003c\/strong\u003e 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 \u003cstrong\u003eWarm climates\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eMore freshness and acidity in wine\u003c\/h3\u003e\n\n\u003cp\u003eIn addition to an additional aromatic complexity, LAKTIATM brings already at the beginning of the alcoholic fermentation \u003cstrong\u003eFreshness and acidity\u003c\/strong\u003e in the wine. The controlled formation of lactic acid can contribute to the desired balance, especially in ripe and low-acid wines.\u003c\/p\u003e\n\n\u003cp\u003eIn experiments with Merlot from the south of France and Tempranillo from Spain, LAKTIATM showed a clear influence on acid perception and lactic acid formation.\u003c\/p\u003e\n\n\u003ch3\u003eBenefits of LAKTIATM\u003c\/h3\u003e\n\n\u003cul\u003e\n\u003cli\u003epure culture of \u003cstrong\u003eLachancea thermotolerans\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eNon-Saccharomyces-wine yeast\u003c\/li\u003e\n\u003cli\u003eSelected from natural yeast strains\u003c\/li\u003e\n\u003cli\u003ePromotes freshness and acidity at the beginning of fermentation\u003c\/li\u003e\n\u003cli\u003eClear formation of lactic acid\u003c\/li\u003e\n\u003cli\u003eSupports the balance of wines with low acidity\u003c\/li\u003e\n\u003cli\u003eEspecially suitable for wines from warm climates\u003c\/li\u003e\n\u003cli\u003eIncreases aromatic complexity\u003c\/li\u003e\n\u003cli\u003eHigh glycerol production\u003c\/li\u003e\n\u003cli\u003eLow formation of volatile acids\u003c\/li\u003e\n\u003cli\u003eFor red and white wine production\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eTechnical characteristics\u003c\/h3\u003e\n\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCharacteristic\u003c\/th\u003e\n\u003cth\u003eIndication\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eYeast strain\u003c\/td\u003e\n\u003ctd\u003eLachancea thermotolerans\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCulture\u003c\/td\u003e\n\u003ctd\u003ePure culture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e\u0026lt;i\u0026gt; 10 % vol.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLag phase\u003c\/td\u003e\n\u003ctd\u003eResources\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOptimal fermentation temperature\u003c\/td\u003e\n\u003ctd\u003e14–28 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNitrogen demand\u003c\/td\u003e\n\u003ctd\u003eHigh\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVolatile acid\u003c\/td\u003e\n\u003ctd\u003eLow production\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGlycerol\u003c\/td\u003e\n\u003ctd\u003eHigh production\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eApplication and dosage\u003c\/h3\u003e\n\n\u003cp\u003eLAKTIATM is part of a \u003cstrong\u003eSequential vaccination\u003c\/strong\u003e used.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDosage of LACTIATM: 25 g\/hl\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eThe yeast in the \u003cstrong\u003e10 times the quantity of clean water\u003c\/strong\u003e Rehydration. The water temperature should be between 20 and 30 °C. Stir very carefully after 15 minutes.\u003c\/p\u003e\n\n\u003cp\u003eSubsequently, 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 \u003cstrong\u003eNot exceeding 45 minutes\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eSecond inoculation with Saccharomyces cerevisiae\u003c\/h3\u003e\n\n\u003cp\u003eAfter \u003cstrong\u003e24 to 72 hours\u003c\/strong\u003e the second inoculation is carried out with a selected Saccharomyces-cerevisiae-wine yeast in a dose of \u003cstrong\u003e25 g\/hl\u003c\/strong\u003e. For rehydration, the use of GO-FERM PROTECTTM or GO-FERM PROTECT EVOLUTIONTM according to the relevant recommended procedure shall be reported.\u003c\/p\u003e\n\n\u003cp\u003eDelayed addition of Saccharomyces-cerevisiae yeast leads to increased lactic acid production by LAKTIATM.\u003c\/p\u003e\n\n\u003ch3\u003eRecommendations for winemaking\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eRed wine:\u003c\/strong\u003e At acceptance, the addition of SO2 should not exceed 4 g\/hl.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhite wine:\u003c\/strong\u003e Before inoculation, the free SO2 content should be less than 15 mg\/l.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eNutrient supply:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAdd organic yeast nutrient immediately after inoculation with LAKTIATM.\u003c\/li\u003e\n\u003cli\u003eIn one third of alcoholic fermentation, supplement an organic or complex yeast nutrient.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eRecommendations for bio acid degradation\u003c\/h3\u003e\n\n\u003cp\u003eFor the management of biological acid degradation, a \u003cstrong\u003eCo-inoculation with selected wine bacteria\u003c\/strong\u003e which are added simultaneously with Saccharomyces-cerevisiae yeast.\u003c\/p\u003e\n\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\n\u003ch3\u003ePackaging and storage\u003c\/h3\u003e\n\n\u003cp\u003eLAKTIATM is in a \u003cstrong\u003e500 g pack\u003c\/strong\u003e available.\u003c\/p\u003e\n\n\u003cp\u003eStore cool and dry. Use up all opened packs.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eLAKTIATM is suitable for winemakers and wineries who want to achieve more freshness, acid balance and aromatic complexity when making wine.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Lallemand","offers":[{"title":"1 kg","offer_id":57330432868617,"sku":null,"price":54.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/0635_Laktia_Lallemand.png?v=1789379180","url":"https:\/\/kellermeister.de\/en\/products\/lactia","provider":"Kellermeister.de","version":"1.0","type":"link"}