A non-Saccharomyces yeast strain selected to address the imbalances caused by climate change, characterised by a marked ability to metabolise sugars into L-lactic acid. When applied during the early pre-fermentation stages or as part of a sequential inoculation, it naturally increases total acidity and reduces the potential alcohol content. The oenological result is wines characterised by a marked freshness on the palate and an amplified aromatic profile that remains robust and stable over time.
Lucy
A strain of Lachancea thermotolerans for the natural bioacidification of grape musts
IT