Non-Saccharomyces yeast strain selected by Experti for its unique priorities in producing a significant level of lactic acid during alcoholic fermentation. This unique characteristic makes it suitable for BIO-acidification and fermentation of wines. It can be used as a natural tool to rebalance acidity in wines from hot climates, either alone or in sequential inoculation with S. cerevisiae. Aromatically, it can significantly amplify fruity and/or floral aromas in accordance with the metabolic prerogative of the strain used in the second inoculation. Experts LAKI makes it possible to obtain wines that can also be used for blends.
Package 500 gr.
