Organic ADY for the production of wines respecting the acid balance.
For its natural lactic acid production, It has been used in brewing for sour beers
LEVULIA® ALCOMENO is a yeast strain coming from a microbial ecological research program that has allowed isolating different non-Saccharomyces yeast species. This selection, generated by various «terroirs» of Burgundy, was conducted in collaboration with the University of Vine and Wine (IUVV) in Dijon.
LEVULIA® ALCOMENO belongs to the species Lachancea thermotolerans, a yeast strain naturally present on the grape berry contributing, from the stage of alcoholic pre-fermentation, to the organoleptic complexity of wine.
LEVULIA® ALCOMENO carries out the lactic fermentation from sugars and allows bringing wine freshness and balance to the mouth. The result is a high increase of total acidity and a decrease of the alcohol content.
At the analytical level, wines fermented with LEVULIA® ALCOMENO are differentiated by a decrease of the alcohol content and an increase of lactic acid. Such physical-chemical variations depend on the vine, the climatic conditions and the quality of the yeast settling in the must.
LEVULIA® ALCOMENO can ensure the alcoholic fermentation at least up to 7% of the volume. It is used in sequential inoculation. will depend on the objective of correcting the desired acidity.
• Strain : Lachancea thermotolerans (Ex- Kluyveromyces thermotolerans). Organic production.
• Live cells > 1010 CFU/g.
The product complies with International Oenological Codex standards. For oenological use.
Fermentation characteristics :
• Alcohol tolerance : 7,2% Vol.
• Nitrogen demand : medium.
• Decrease in alcohol content.
• Very low production of volatile acidity.