LEVEL2 Flavia™
(Metschnikowia pulcherrima)
Product details
LEVEL2 FLAVIA™ is a pure culture of Metschnikowia pulcherrima, selected from nature by Universitad de Santiago de Chile (USACH), for its specific capacity to release varietal aromas from precursors with its unique enzymatic activity (α-arabinofuranosidase and β-lyase). Used in sequential inoculation with a compatible selected Saccharomyces cerevisiae yeast strain, LEVEL2 FLAVIA™ will impact on the production of varietal aromas such as terpenes and volatile thiols. The best results are achieved when LEVEL2 FLAVIA™ is sequentially inoculated with a Saccharomyces cerevisiae strain which is a high terpene / thiol releaser / converter. Suggested varieties include Riesling and Sauvignon Blanc.
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
Pairing
- Riesling
- Sauvignon blanc
Related products
Hybrid yeast. Distinctive fruity and floral notes with mouthfeel. A high releaser & converter of thiols, resulting in wines with high 4MMP, 3MH & 3MHA.
For the fermentation of warm and hot climate grapes, low in acidity. Contributes an intense front to mid-palate tannin structure and higher colour stability
An Australian isolate from Tyrells vineyards, NSW, favoured for its ability to promote aromatics while adding to complexity and mouthfeel in early release red and white table wines.
Enhances the intensity of varietal aromatic expression and mouthfeel complexity. Low VA production. Recommended for Chardonnay, Semillon and Dessert style white wines.