LEVEL2 FLAVIA™ (500g)

Item No.015244
Price $116.5
Per Each
Excl. Tax
Available
Each

Description

LEVEL2 FLAVIA™

For the revelation of varietal aroma compounds in aromatic whites and rosés

LEVEL2 FLAVIA™ can release terpenes, thiols, and polysaccharides, resulting in aromatically complex wines with good mouthfeel.
  • Wines have heightened tropical fruit, citrus, floral, and spicy aromas
  • Positively impacts mouthfeel due to the fast release of mannoproteins
  • Non-fermentative and can tolerate approximately 3% alcohol
  • Optimal results are when FLAVIA is used with a Saccharomyces strain that also enhances varietal aromas
  • Metschnikowia pulcherrima strain
  • Selected in conjunction with the Universitad de Santiago de Chili (USACH)

Frequently used in: Sauvignon blanc, Riesling, Pinot gris, Muscat, Colombard, rosé
When to add FLAVIA: Directly to the fermentation vessel
When to add Saccharomyces: 24 hours after adding FLAVIA
Optimal conditions:
  • Free SO2: <10 ppm
  • YAN: >150 ppm
  • Temp: >15-22°C (59-71°F)

Usage: Click here for rehydration instructions
Storage: Store for 24 months at 4-11°C (39-52°F). Once opened use immediately

Specifications

Species
Non-Saccharomyces

LEVEL2 FLAVIA™ (500g)

Item No.015244
Price $116.5
Per Each
Excl. Tax
Available
Each

LEVEL2 FLAVIA™

For the revelation of varietal aroma compounds in aromatic whites and rosés

LEVEL2 FLAVIA™ can release terpenes, thiols, and polysaccharides, resulting in aromatically complex wines with good mouthfeel.
  • Wines have heightened tropical fruit, citrus, floral, and spicy aromas
  • Positively impacts mouthfeel due to the fast release of mannoproteins
  • Non-fermentative and can tolerate approximately 3% alcohol
  • Optimal results are when FLAVIA is used with a Saccharomyces strain that also enhances varietal aromas
  • Metschnikowia pulcherrima strain
  • Selected in conjunction with the Universitad de Santiago de Chili (USACH)

Frequently used in: Sauvignon blanc, Riesling, Pinot gris, Muscat, Colombard, rosé
When to add FLAVIA: Directly to the fermentation vessel
When to add Saccharomyces: 24 hours after adding FLAVIA
Optimal conditions:
  • Free SO2: <10 ppm
  • YAN: >150 ppm
  • Temp: >15-22°C (59-71°F)

Usage: Click here for rehydration instructions
Storage: Store for 24 months at 4-11°C (39-52°F). Once opened use immediately

Specifications

Species
Non-Saccharomyces