ZYMAFLORE™ OMEGA^LT

Resulting from a mass selection from the Lachancea thermotolerans species, ZYMAFLORE™ OMEGA^LT stands out for its strong capacity for acidification. It can convert part of the fermentable sugars in the must into L-lactic acid, thus adding freshness to the wine and restoring its balance.

The use of ZYMAFLORE™ OMEGA^LT allows:

• Partial completion of the alcoholic fermentation.
• An increase in total acidity and a reduction in pH.
• A slight reduction in the alcoholic strength of the wines
• Production of wines in a fresh, fruity style, while respecting the typical character of the grape varieties.
• Stabilisation of the colour and increased ageing capacity.
• Production of more acidic batches with a view to blending.
• Inhibition of MLF at L-lactic acid concentrations greater than 3 – 4 g/L.