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LEVEL2 Flavia™

Selected by the Universitad de Santiago de Chile (USACH)

Specie
Metschnikowia pulcherrima,

Competitive Factor
Neutral

General Sensory Contribution
Enhances varietal aromas and some mouthfeel

Riesling

Sauvignon blanc

White Wine

Rosé Wine

Impacts on the expression of terpenes and thiols. Recommended for Riesling and Sauvignon Blanc.

FLAVIA is a pure culture of Metschnikowia pulcherrima, selected from nature by Universitad de Santiago de Chile (USACH), for its specific property to release enzymes with arabinofuranisidase activity. When used in sequential inoculation with a compatible selected Saccharomyces cerevisiae yeast strain, FLAVIA will impact on the production of varietal aromas such as terpenes and volatile thiols. It is the enzymatic activity of M. pulcherrima that gives the desired outcomes. The best results are achieved when FLAVIA is sequentially inoculated with a Saccharomyces cerevisiae strain which is a high terpene / thiol releaser / converter. Suggested varieties include Riesling and Sauvignon Blanc. Described as freshness with mouthfeel. *See a Lallemand representative to discuss a suitable paired Saccharomyces cerevisiae.

Fermentation Speed
Slow

MLF Compatibility
Recommended

Nitrogen Needs
Moderate

Alcohol Tolerance
10 %

SO₂ Production
Low

Max. Temperature
22 °C

Min. Temperature
15 °C

H₂S 170ppm
Very low

H₂S 60ppm
Very low

Suitability for co-Inoculation
Not recommended

Acetaldehyde Production
Low

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