LEVEL2 SALVA™
(Suhomyces pyralidae)
Specific bioprotection against Brettanomyces bruxellensis
Brand
LEVEL2
Classified as additive by the Regulation (EU) 2021/2117, needs to be labelled.
Product details
LEVEL2 SALVA™ is a non-fermentative wine yeast selected from nature with the South African Grape and Wine Research Institute (Stellenbosch University) for its specific bioprotection properties against Brettanomyces spp. This original strain of Suhomyces pyralidae produces the “Brettanomyces Inhibition Factor” (Spkt1), which creates disruptions in Brettanomyces spp. cell walls.
Selected by South African Grape and Wine Research Institute (Stellenbosch University)
Wine types
Technical information
- General sensory contribution: Prevents faults (volatile phenols)
- Minimum temperature: 8 °C
- Maximum temperature: 26 °C
- Nutritional needs: Very-low
- MLF compatibility: Recommended
- SO2production: Not detected
- Fermentation rate: Non fermenting
- Alcohol tolerance: 3 %
- Glycerol production: No info
Product documentation
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