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LEVEL2 FLAVIA™ non-Saccharomyces wine yeast

LEVEL2 FLAVIA™ non-Saccharomyces wine yeast

Price from 5,00 EUR

FLAVIA ORGANIC Lalvin wine yeast – Aroma yeast for wine, cider and mead

Yeast strain: Metschnikowia pulcherrima

FLAVIA™ from Lallemand is a specialty yeast used at the beginning of fermentation to enhance the natural aromas in mead, cider and wine. It helps release more fruity and floral aroma compounds while also contributing to a smooth and fuller mouthfeel in the finished product.

Flavia has a unique ability to actively release aroma compounds that are already present in the must but normally remain hidden during traditional fermentation. This occurs through targeted enzymatic activity, where natural enzymes break down aroma precursors and make more flavor and aroma compounds available in the final wine. The result is a more expressive and aromatic wine – without the need for additives or artificial enhancement.

How to use – LEVEL2 FLAVIA™

  • Dosage
    25 g per hL
  • Rehydration
    Dissolve the yeast in 10 times its weight of water at 30 °C. Let it stand for 15 minutes and then gently stir.
  • Temperature adjustment
    To avoid cold shock and help the yeast adapt to the lower temperature of the must, gradually add an equal amount of must to the yeast mixture. Repeat if necessary until the temperature difference is within 10 °C.
  • Time limit
    Total rehydration time must not exceed 45 minutes.
  • Second inoculation
    Then add Saccharomyces cerevisiae 24 hours after adding LEVEL2 FLAVIA™.
Choose variant

Lalvin FLAVIA™ – Lallemand Level 2 aroma yeast for wine, cider and mead

Lalvin FLAVIA™ from Lallemand (Level 2 series) is used to enhance the natural aromas of the raw material and create a more complex aroma profile as well as improved mouthfeel in the finished product. This yeast is widely used in wine, cider and mead, where it helps release aroma compounds naturally present in grapes, fruit and honey.

FLAVIA is a Metschnikowia pulcherrima yeast developed to release bound aroma precursors in the must. The result is a more intense and expressive aromatic profile with increased complexity in the final beverage.

LEVEL2 FLAVIA – What does the yeast do in practice?

  • LEVEL2 FLAVIA is a non-Saccharomyces yeast that does not complete fermentation on its own, but is used at the start to extract more flavor and aroma from the must
  • You get a wine with more pronounced aroma and flavor. Fresh and fruity notes are enhanced – such as citrus, floral or tropical fruit, depending on the grape variety
  • Flavia also improves mouthfeel and body, without making the wine heavy or sweet

Flavia significantly enhances aroma complexity and increases the intensity of

  • Terpenes (floral, citrus)
  • Thiols (tropical fruit)
  • Fermentation temperature: 15–22 °C, optimal between 18–20 °C

 

Flavia from Lallemand

Used in sequential fermentation with Saccharomyces cerevisiae
First aroma enhancement, then alcoholic fermentation

 

What does Lalvin FLAVIA™ do in wine, cider and mead

During the early stage of fermentation, FLAVIA releases aroma compounds that contribute to fruity, floral and spicy notes. At the same time, the yeast releases polysaccharides and mannoproteins, which provide a rounder structure and improved mouthfeel.

FLAVIA is typically used at the beginning of fermentation and is followed by a Saccharomyces yeast that completes the alcoholic fermentation.

Benefits of Lalvin FLAVIA™ Lallemand Level 2

  • Releases more aroma compounds from grapes, fruit and honey
  • Enhances aromas of tropical fruit, citrus, floral and spice notes
  • Increases aromatic complexity in wine, cider and mead
  • Improves mouthfeel through mannoprotein release
  • Used at the start of fermentation together with standard wine yeast
  • Preserves the natural character and aroma profile of the raw material

When to use Lallemand FLAVIA

FLAVIA is particularly well suited for the production of aromatic white wines, rosé, cider and mead, where the goal is to enhance natural aromas and create a more complex and fruit-forward style.

 

FLAVIA – Step 1 – How to use

  • Add FLAVIA first to the must

  • Let it work for approximately 24 hours

  • Then add Saccharomyces yeast to complete alcoholic fermentation

FLAVIA – Step 2 – Compatible Saccharomyces yeast strains

For sequential inoculation with FLAVIA, select a Saccharomyces cerevisiae strain that supports aroma development and ensures a stable fermentation.
FLAVIA combined with
Result
QA23 – Highly recommended
Fresh and aromatic style with clear notes of citrus and tropical fruit
EC1118
Very stable and reliable fermentation – ideal for a clean finish
R2
Fruity and aromatic profile with pronounced fruit notes
For wine, cider and mead, a Saccharomyces yeast with strong aroma expression or a fruity profile is typically selected, as FLAVIA already releases aroma precursors from the raw material.

Flavia from Lallemand – view datasheet here

Select your desired quantity when ordering.

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