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 and 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 Universitad de Santiago de Chili (USACH)