LEVEL2 FLAVIA™ Non-Saccharomyces Wine Yeast 500 g
Item No. 15244
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LEVEL2 FLAVIA™ For the revelation of varietal aroma compounds in aromatic whites and rosés LEVEL2 FLAVIA™ can release terpenes, thiols, and polysaccharides, resulting in aromatically complex wines with good mouthfeel. Wines have heightened tropical fruit, citrus, floral, and spicy aromas Positively
Price $125.2
Per Each
Excl. Tax
Each
Description
LEVEL2 FLAVIA™
For the revelation of varietal aroma compounds in aromatic whites and rosés
LEVEL2 FLAVIA™ can release terpenes, thiols, and polysaccharides, resulting in aromatically complex wines with good mouthfeel.- Wines have heightened tropical fruit, citrus, floral, and spicy aromas
- Positively impacts mouthfeel due to the fast release of mannoproteins
- Non-fermentative but can tolerate approximately 3% alcohol
- Wines have heightened tropical fruit, citrus, floral, and spicy aromas
- Positively impacts mouthfeel due to the fast release of mannoproteins
- Non-fermentative but can tolerate approximately 3% alcohol
- Optimal results are when FLAVIA is used with a Saccharomyces strain that also enhances varietal aromas
- Metschnikowia pulcherrima strain
- Selected in conjunction with the Universidad de Santiago de Chile (USACH)
- Free SO2: <15 ppm
- Temp: >15-22°C (59-71°F)
LEVEL2 FLAVIA™
For the revelation of varietal aroma compounds in aromatic whites and rosés
LEVEL2 FLAVIA™ can release terpenes, thiols, and polysaccharides, resulting in aromatically complex wines with good mouthfeel.Frequently used in: Sauvignon blanc, Riesling, Pinot gris, Muscat, Colombard, rosés, cider
When to add FLAVIA: Directly to the fermentation vessel
When to add Saccharomyces: 24 hours after adding FLAVIA
Optimal conditions:
Usage: Click here for rehydration instructions
Storage: Dated expiration. Store at 4-11°C (39-52°F). Once opened use immediately.
Downloads
Lallemand Yeast - Safety Data Sheet
Lallemand Yeast - Product Declarations
LEVEL2 FLAVIA - Specification Sheet
LEVEL2 FLAVIA - Technical Data Sheet
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LEVEL2 FLAVIA™ Non-Saccharomyces Wine Yeast 500 g
Item No. 15244
LEVEL2 FLAVIA™ For the revelation of varietal aroma compounds in aromatic whites and rosés LEVEL2 FLAVIA™ can release terpenes, thiols, and polysaccharides, resulting in aromatically complex wines with good mouthfeel. Wines have heightened tropical fruit, citrus, floral, and spicy aromas Positively
Price $125.2
Per Each
Excl. Tax
Each
Description
LEVEL2 FLAVIA™
For the revelation of varietal aroma compounds in aromatic whites and rosés
LEVEL2 FLAVIA™ can release terpenes, thiols, and polysaccharides, resulting in aromatically complex wines with good mouthfeel.- Wines have heightened tropical fruit, citrus, floral, and spicy aromas
- Positively impacts mouthfeel due to the fast release of mannoproteins
- Non-fermentative but can tolerate approximately 3% alcohol
- Wines have heightened tropical fruit, citrus, floral, and spicy aromas
- Positively impacts mouthfeel due to the fast release of mannoproteins
- Non-fermentative but can tolerate approximately 3% alcohol
- Optimal results are when FLAVIA is used with a Saccharomyces strain that also enhances varietal aromas
- Metschnikowia pulcherrima strain
- Selected in conjunction with the Universidad de Santiago de Chile (USACH)
- Free SO2: <15 ppm
- Temp: >15-22°C (59-71°F)
LEVEL2 FLAVIA™
For the revelation of varietal aroma compounds in aromatic whites and rosés
LEVEL2 FLAVIA™ can release terpenes, thiols, and polysaccharides, resulting in aromatically complex wines with good mouthfeel.Frequently used in: Sauvignon blanc, Riesling, Pinot gris, Muscat, Colombard, rosés, cider
When to add FLAVIA: Directly to the fermentation vessel
When to add Saccharomyces: 24 hours after adding FLAVIA
Optimal conditions:
Usage: Click here for rehydration instructions
Storage: Dated expiration. Store at 4-11°C (39-52°F). Once opened use immediately.
Downloads
Lallemand Yeast - Safety Data Sheet
Lallemand Yeast - Product Declarations
LEVEL2 FLAVIA - Specification Sheet
LEVEL2 FLAVIA - Technical Data Sheet