LEVEL2 FLAVIA™ Non-Saccharomyces Wine Yeast 500 g

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
• 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)

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:

• Free SO2: <15 ppm
• Temp: 59-72°F (15-22°C)

Recommended Dosage: 250 ppm (25 g/hL) (2 lbs/1000 gal)
Usage: Click here for rehydration instructions.
Storage: Dated expiration. Store at 4-11°C (39-52°F). Once opened use immediately.