LAKTIA yeast is a specially selected non-Saccharomyces culture of Lachancea thermotolerans as an alternative for acidification of wine. According to the specific metabolism of LAKTIA yeast, the freshness of wines is increased by the production of lactic acid and lactic acid ethyl ester. LAKTIA yeast is suitable for white wine must as well as red wine must and mashes from warm climate regions.
Application |
Recommended dosage in lb/1,000 gal (g/hl) under the following fermentation conditions |
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Normal conditions |
Diffuclt conditions |
White wine-/red wine-must |
2.09 (25) |
2.92 (35) |
Red wine mash |
2.09 – 2.50 (25 – 30) |
2.50 – 2.92 (30 – 35) |
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