LAKTIA™ (500g)
Murphy & Son
Price not listed
Laktia™ is a natural alternative for acidification. Laktia™ is a pure culture of Lachancea thermotolerans, selected by Lallemand for its unique properties to produce high level of lactic acid during fermentation. 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. Used in sequential inoculation with most selected Saccharomyces cerevisiae yeast for red winemaking, Laktia™, by producing significant level of lactic acid, is a natural tool for blending and/or to re-equil
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