For revelation of terpenes and thiols in aromatic whites and rosés
Flavia™ is a pure culture of Metschnikowia pulcherrima used for its ability to liberate bound thiols and terpenes in grapes. Bound thiols and terpenes are odorless and flavorless but are odor-active when released contributing to tropical, citrus and floral aromas.
Bound terpenes are attached to two sugar molecules and require two different actions to release them. Flavia has the ability to remove one sugar due to its α-arabinofuranosidase activity and S. cerevisiae can remove the other sugar due to its β-glucosidase activity. Flavia also has the ability to release bound thiols. Wines made using Flavia have enhanced floral aromas.
This strain was selected in conjunction with the Universidad de Santiago de Chili (USACH).
Prior to inoculation ensure the free SO2 <10ppm.
Rehydrate Flavia in ten times its weight of chlorine free, 30°C(86°F) water and stir gently. After 15 minutes stir gently again. Slowly combine some of the must with the rehydrated yeast to drop the temperature 10°C(18°F) and hold for 15 minutes. This step may need repeating until you are within 10°C(18°F) of the juice temperature, however, the process should not exceed 45 minutes.
If the initial YAN is <100ppm we recommend using Go-Ferm Protect Evolution during the Flavia rehydration.
After 24 hours a compatible S. cerevisiae strain should be inoculated, even if there has been no change in °Brix.
Store for 24 months at 11°C(52°F). Once opened use immediately.