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)

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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)

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