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E-Lacti Yeast

Kluyveromyces thermotolerans yeast, suitable for fermentations of white and sparkling wines, going on to reduce the acetic acid content in the final wine.
E-Lacti Yeast is a yeast strain that belongs to the non-Saccharomyces group, more specifically to the Kluyveromyces thermotolerans strain. This yeast is naturally present in grapes and must during the early stages of alcoholic fermentation, where optimal conditions for its multiplication and non-selective activity against direct competitors belonging to the Saccharomyces cerevisiae species occur.

E-Lacti Yeast is able to convert part of the glucose to L-lactic acid. This process contributes to the increase in total acidity in the must and can lead to lactate production of up to 9 g/L, depending on winemaking conditions.

Kluyveromyces thermotolerans (non-Saccharomyces yeast).

20 to 30 g/hl, depending on the type of use and the judgment of the winemaker.

First rehydrate E-Lacti Yeast in water (5 degrees brix by adding 1/3 wort or sugars) at a temperature between 30 and 35 °C. Wait for about 10 minutes and shake the solution. After about 15 minutes, inoculate.
Warning: keep sulfur dioxide below 15 mg/l.
Then, after 2 to 4 days, inoculate with Saccharomyces cerevisiae. The production of L-lactic Acid is directly proportional to the days of fermentation before inoculation with Saccharomyces cerevisiae. The latter – added sequentially – colonizes the must very rapidly, bringing AF to completion.

0.500 kg vacuum-packed bag.
Store in a cool, dry place, preferably at a temperature of 10°C.

E-Lacti Yeast is a yeast strain that belongs to the non-Saccharomyces group, more specifically to the Kluyveromyces thermotolerans strain. This yeast is naturally present in grapes and must during the early stages of alcoholic fermentation, where optimal conditions for its multiplication and non-selective activity against direct competitors belonging to the Saccharomyces cerevisiae species occur.

E-Lacti Yeast is able to convert part of the glucose to L-lactic acid. This process contributes to the increase in total acidity in the must and can lead to lactate production of up to 9 g/L, depending on winemaking conditions.

Kluyveromyces thermotolerans (non-Saccharomyces yeast).

20 to 30 g/hl, depending on the type of use and the judgment of the winemaker.

First rehydrate E-Lacti Yeast in water (5 degrees brix by adding 1/3 wort or sugars) at a temperature between 30 and 35 °C. Wait for about 10 minutes and shake the solution. After about 15 minutes, inoculate.
Warning: keep sulfur dioxide below 15 mg/l.
Then, after 2 to 4 days, inoculate with Saccharomyces cerevisiae. The production of L-lactic Acid is directly proportional to the days of fermentation before inoculation with Saccharomyces cerevisiae. The latter – added sequentially – colonizes the must very rapidly, bringing AF to completion.

0.500 kg vacuum-packed bag.
Store in a cool, dry place, preferably at a temperature of 10°C.

Boost the effect of E-Lacti Yeast with:

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E-Lacti Yeast: wines map

E-Lacti Yeast is the ideal yeast to optimise its fermentation capacity in wines made with the Classic Method, as well as aromatic whites. In addition, it is able to increase the glycerol yield and acidity in wines.

Evolution of acetic acid and sulphur content in refermentation

In the study, results obtained using E-Lacti Yeast and a Saccharomyces cerevisiae yeast strain as refermentation agents for sparkling wine production were compared.

Acetic acid evolution

No Data Found

Sulphur levels

No Data Found

Focus
Reducing the impact of climate change: the key role of L. thermotolerans

Climate change is having an obvious impact on the wine industry. One strategy to address this challenge is the use of non-Saccharomyces yeasts. In particular, the yeast L. thermotolerans seems to have aroused great interest: its ability to increase acidity in wines by producing L-lactic acid from glucose and fructose has attracted considerable research interest, especially in wines produced using the Classico method.
The results of this investigation have uncovered some interesting findings. First, an increase in overall amino acid content was noted in wines produced using this yeast strain. This could be attributed to a different consumption of amino acids during the fermentation process or to the structural composition of the yeast itself.

In addition, L. thermotolerans is able to increase glycerol production, greatly improving the mouthfeel of wine. Finally, this yeast has demonstrated its ability to significantly reduce, by up to 50%, acetic acid production in final sparkling wines. These results are particularly relevant to sparkling wine producers, especially in areas with warm climates, where the ability of these yeasts to reduce alcohol levels can be a significant advantage.

Serena Belfante - Laboratory Manager

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