For revelation of terpenes and thiols in aromatic whites and rosés
Flavia is a pure culture of Metschnikowia pulcherrima
used for its ability to liberate bound thiols and terpenes in grapes. Bound thiols and terpenes are odorless and flavorless but are odor-active when released contributing to tropical, citrus, and floral aromas.
Bound terpenes are attached to two sugar molecules and require two different actions to release them. Flavia has the ability to remove one sugar due to its α-arabinofuranosidase activity and S.cerevisiae
can remove the other sugar due to its β-glucosidase activity. Flavia also has the ability to release bound thiols. Wines made using Flavia have enhanced floral aromas.
This strain was selected in conjunction with the Universitad de Santiago de Chili (USACH).Usage:
Prior to inoculation ensure that the FSO2 is <10ppm. Flavia is used at a rate of 2 lb/1000gal (25 g/hL). Add Flavia to ten times its weight of 30°C(86°F), chlorine-free water, then stir gently. After 15 minutes, stir gently again. Slowly combine the juice with the rehydration slurry to drop the temperature by 10°C(18°F) This is essential so you do not shock the yeast. This step may be repeated until you are within 10°C (18°F) of the inoculation temperature. Total rehydration should not exceed 45 minutes.
Inoculate with a compatible Saccharomyces cerevisiae
strain 24 hours after adding Flavia, even if there has been no change in °Brix. Suggested compatible strains include those displaying β-glucosidase activity, including QA23
, Cross Evolution
, ICV D47
, especially for Sauvignon Blanc
wines. For Rosé wines
, RBS 133
, ICV GRE
, or Rhône 4600
are good options.
If YAN is low, we recommend using Go-Ferm Protect Evolution
during the rehydration phase.Storage:
Store for 24 months at 4-11°C(39-52°F). Once opened use immediately.