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)