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MP346-FLAVIA (500 g)

Item No. 33-15105D
Price $136.35
Price Per 500 gram
Excl. Tax
18 in Stock
500 gram

Description

LEVEL2 FLAVIAâ„¢

For the revelation of varietal aroma compounds in aromatic whites and rosés

LEVEL2 FLAVIAâ„¢ 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
  • LEVEL2 FLAVIAâ„¢

    For the revelation of varietal aroma compounds in aromatic whites and rosés

    LEVEL2 FLAVIAâ„¢ 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: >15-22°C (59-71°F)

    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

Specifications

Brand
Lallemand
Species
Non-Saccharomyces

MP346-FLAVIA (500 g)

Item No. 33-15105D
Price $136.35
Price Per 500 gram
Excl. Tax
18 in Stock
500 gram

Description

LEVEL2 FLAVIAâ„¢

For the revelation of varietal aroma compounds in aromatic whites and rosés

LEVEL2 FLAVIAâ„¢ 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
  • LEVEL2 FLAVIAâ„¢

    For the revelation of varietal aroma compounds in aromatic whites and rosés

    LEVEL2 FLAVIAâ„¢ 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: >15-22°C (59-71°F)

    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

Specifications

Brand
Lallemand
Species
Non-Saccharomyces