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
• Please note: Lactic acid >3g/L can inhibit malolactic bacteria
• Very low fermentative abilities, grows well at low temperatures and can tolerate up to 7% alcohol
• Has a high demand for nitrogen and YAN should be determined prior to LAKTIA use and again prior to Saccharomyces inoculation
• 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.

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Frequently used in: hot climate grapes that are lacking acidity, cider
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
• Temp: 14-28°C (57-82°F)

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