LEVEL² INITIA™
(Metschnikowia pulcherrima)
Natural bioprotection against oxidation and spoilage microorganisms
LEVEL² INITIA™ is a non-Saccharomyces yeast (Metschnikowia pulcherrima) selected from nature in Burgundy with the IFV (Institut Français de la Vigne et du Vin). LEVEL² INITIA™ is an innovative and complete bioprotection tool developed to face the challenges of reducing SO2 use in white and rosé prefermentative steps. LEVEL² INITIA™ is the first bioprotection yeast developed to limit oxidation phenomena in the early steps of winemaking due to its dual action of consuming oxygen and decreasing copper levels. Indeed, LEVEL² INITIA™ has been selected from more than 100 strains of Metschnikowia pulcherrima for its high dissolved oxygen consumption capacity. When used during pre-fermentative steps, it can partially decrease copper content, known as a catalyzer of oxidation reactions. LEVEL² INITIA™ has the capacity to control a wide range of undesirable microorganisms. As it is non fermentative and able to grow at low temperatures, LEVEL² INITIA™ is a great biological tool particularly well adapted to manage prefer
Selected by Institut Français de la Vigne et du Vin, Burgundy, France
Wine types
Technical information
- General sensory contribution: Bioprotection
- Minimum temperature: 4 °C
- Maximum temperature: 18 °C
- Nutritional needs: High
- SO2production: Very low
- Alcohol tolerance: 3 %
Product documentation
FAQ
NO. LEVEL² INITIA™ is a non-fermentative yeast. It does not impact negatively neither the settling nor the alcoholic fermentation (AF).
• SO2 tolerance is ≤ 40 mg/L of total SO2
• Delay SO2 addition from LEVEL² INITIA™ inoculation
• A classical rehydration is recommended to ensure a homogenous inoculation and maximize the bioprotection efficiency.
• In some cases, LEVEL² INITIA™ can be added directly, without prior rehydration, especiallyon mechanical harvest for instance.
After rehydration, the preparation “LEVEL² INITIA™ and water” can be kept 9 hours before use.
The sooner the better. On harvested grapes (mechanical or manual), during transport, in the destemmer, during pressing, etc.
• How? On grapes or must (through homogeneous aspersion or inoculation after rehydration)
• Dosage: 5 to 20 g/hL.10 g/hL is the optimal dosage.
• At lower dosage LEVEL² INITIA™ will still have a positive impact and a better efficiency than other bioprotection yeasts at similar dosage.
Yes, all the products in our non-Saccharomyces LEVEL² range are fully compatible and synergic with our chitosan-based products, such as LALVIGNE BOTRYLESS™, BACTILESS™, ALLIANCE™, NO BRETT INSIDE™. Mode of actions are complementary for optimal and complete contamination risk management.