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LEVEL2 LAKTIA™ Lachancea thermotolerans wine yeast

LEVEL2 LAKTIA™ Lachancea thermotolerans wine yeast

Price from 7,00 EUR

LEVEL2 LAKTIA from Lallemand

LAKTIA LEVEL 2 from Lallemand is a specialty yeast Lachancea thermotolerans developed to naturally increase acidity in wine, cider, and mead. The yeast converts glucose into lactic acid during early fermentation, providing more freshness, better balance, and greater aromatic complexity.

LEVEL2 LAKTIA™ – Natural acidity, freshness and complexity

LEVEL2 LAKTIA™ is an advanced tool for modern cider and wine production, where precise control over the acid profile is desired – completely naturally. The yeast works actively at the start of fermentation and converts sugar (glucose) into lactic acid, enhancing freshness and creating a more vibrant and aromatic profile.

Practical application

  • Add directly to the fermentation vessel at the start
  • Add Saccharomyces after 24–72 hours or once the desired acidity level is reached

LEVEL2 LAKTIA™ allows you to control acidity precisely and naturally – and significantly enhance quality in both cider and wine.

Choose variant

Compatible yeast strains for LAKTIA LEVEL 2

LAKTIA LEVEL 2 is typically used in sequential fermentation, where Lachancea thermotolerans first produces lactic acid and is then followed by a Saccharomyces cerevisiae yeast strain, which completes the alcoholic fermentation. Most wine, cider and mead Saccharomyces cerevisiae yeast strains can be used, but robust and aroma-enhancing strains provide the most stable results.

Properties - Level 2 LAKTIA from Lalvin

  • Produces lactic acid from glucose, 1 g/L glucose: approx. 1 g/L lactic acid

  • Can reduce pH 

  • Increases freshness and aromatic complexity

  • Especially suitable for cider and grape must with naturally low acidity

LAKTIA - Application

  • Added at the start of fermentation before continuing with your selected Saccharomyces yeast strain

  • Dosage: 25 g/hL

  • Longer contact time in the must results in higher lactic acid production

  • Tolerates up to approx. 7% alcohol

  • Has a high nitrogen demand from Goferm Protection Evolution

Yeast strategy

  1. Add LAKTIA LEVEL 2 at the start of fermentation

  2. Allow the yeast to work in the must for approx. 24–72 hours to produce lactic acid

  3. Then add a Saccharomyces cerevisiae to complete fermentation

This method provides natural acid increase, better balance and greater aromatic complexity in wine, cider and mead.

Recommended Saccharomyces yeasts

  • EC-1118 – very robust yeast with reliable completion of fermentation

  • QA23 – enhances fruity aromas and freshness

  • 71B – enhances fruit and provides softer acidity

  • ICV D47 – contributes body and complexity

Especially suitable for

  • Grapes with low acidity
  • Cider production where freshness and balance are essential

Why should you use LAKTIA™

  • Natural acid formation in must without adding acid
  • Increases freshness and provides a significantly more balanced taste profile
  • Creates greater aromatic complexity
  • Ideal for raw materials with low natural acidity
  • Provides better control over pH 
  • Longer contact time before Saccharomyces results in higher lactic acid production

Strong performance under demanding conditions

  • Very low fermentative capacity – works without dominating alcoholic fermentation
  • Performs well at low temperatures
  • Tolerates up to 7% alcohol
  • Delay Saccharomyces addition up to 72 hours for maximum acid production

Find LEVEL2 LAKTIA datasheet here

 

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