Level2 Solution Flavia™
(Metschnikowia pulcherrima,)
Impacts on the expression of terpenes and thiols. Recommended for Riesling and Sauvignon Blanc.
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Product details
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.
Selected by Selected by the Universitad de Santiago de Chile (USACH)
Wine types
Technical information
- General sensory contribution: Enhances varietal aromas and some mouthfeel
- Competitive factor: Neutral
- Minimum temperature: 15 °C
- Maximum temperature: 22 °C
- Nutritional needs: Moderate
- MLF compatibility: Recommended
- SO2production: Low
- Fermentation rate: Slow
- Alcohol tolerance: 3 %
Product documentation
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