ZYMAFLORE® Omega yeast 500g

Non-Saccharomyces yeast (Lachancea thermotolerans) for the BIOAcidification of wine.

ZYMAFLORE® OMEGA^_LT is a strain resulting from mass selection from the species Lachancea thermotolerans, selected for its ability to convert part of the sugar in the must into L-lactic acid.
Hot climates can result in grapes with insufficient acidity, harming the quality of the wines produced. ZYMAFLORE® OMEGA^LT is a microbiological solution for BIOAcidification of wines to achieve freshness and balance.

The use of ZYMAFLORE® OMEGALT allows:

• An increase in total acidity.
• A drop in pH.
• A reduction in the alcoholic strength of the wines produced by converting fermentable sugars into acid rather than ethanol.

DOSE
Recommended dose: 20 - 40 g/hL (200 - 400 ppm).
• In sequential inoculation: 20 - 40 g/hL (200 - 400 ppm).
• In co-inoculation: 30 - 40 g/hL (300 - 400 ppm).