LEVEL² INITIA™
(Metschnikowia pulcherrima)
Natural protection 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 pre-fermentative 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. It 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 prefermentative steps in white and rosé vinification. LEVEL² INITIA™ is suitable for organic wine production in the EU.
Selected by the 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.