Lachancea thermotolerans is a Selected Non-Saccharomyces yeast for enological use that predominates over the native microflora, and it is present during the fi rst stage of the fermentation. It is able to yield a good fermentation in the temperature range from 15 to 25 °C, until the ethanol concentration reaches 10% (V/V).

  • Excellent for bioprotection.
  • Recommended for the first steps of the alcoholic fermentation.
  • Produces lactic acid that gives more freshness and roundness to the wine, as slightly decreases the ethanol content.

  Attached documents

  Request further information on this product


related products