Aromatic Whites, Rosé
Flavia is a pure culture of Metschnikowia pulcherrima
for its ability to produce aroma and flavor revealing enzymes (α-arabinofuranosidase) in aromatic white and rosé wines. This enzymatic action is the first step in the liberation of bound, non-odiferous varietal aroma compounds. These compounds are subsequently revealed due to the β-glucosidase activity of compatible Saccharomyces cerevisiae
strains. Flavia will enhance the aroma and flavor profiles of wines optimizing varietal characteristics while bringing freshness and volume in the mouth. Using Flavia can optimize the aromatic potential of your grapes.
Prior to inoculation ensure that the FSO2 is <15ppm. Flavia is used at a rate of 2 lb/1000gal (25 g/hL). Add Flavia to ten times its weight of 30°C (86°F), chlorine free water, then stir gently. After 15 minutes, stir gently again. Slowly combine juice with the rehydration slurry to drop the temperature by 10°C (18°F) This is essential so you do not shock the yeast. This step may be repeated until you are within 10°C (18°F) of the inoculation temperature. Total rehydration should not exceed 45 minutes.
Inoculate with a compatible Saccharomyces cerevisiae
strain 24 hours after adding Flavia, even if there has been no change in °Brix. Suggested compatible strains include those displaying β-glucosidase activity, including QA23, Elixir, Cross Evolution, ICV D47, especially for Sauvignon Blanc
wines. For Rosé wines
, VRB, RBS 133, ICV GRE, or Rhone 4600 are good options.
If YAN I low, we recommend using Go-Ferm Protect Evolution during the rehydration phase.