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Flavia is a non-saccharomyces yeast selected by Lallemand and the University of Santiago de Chile. The development of Flavia yeast is similar to the concept of Level², meaning the combination of non-saccharomyces and saccharomyces to achieve new wine styles.        

Metschnikowia pulcherima, Non-Saccharomyces yeast species increase the thiol- and terpen aroma compounds
Suitable for
Grape varieties with high thiol- and terpen-precursor like Sauvignon blanc, Scheurebe, Gewürztraminer, Muskateller
Temperature, Dosage
18-22 °C, 25 g/hl

Core features

  • Increase of thiols and terpen compounds
  • Suitable for Sauvignon Blanc fermentations
  • Low alcohol tolerance
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