LEVEL2 INITIA™

Protects aromas and color from oxidative damage

LEVEL2 INITIA™ consumes oxygen to protect aroma and color from oxidative damage and to suppress the growth of native, volatile acidity (VA) producing microorganisms. This bioprotective effect means that juice can be protected from microbial spoilage during thawing, clarification or during short-term juice storage and chemical additives like sulfur dioxide (SO2) can be minimized, and in some cases avoided.

• Limits browning by quickly consuming oxygen and copper ions
• Preserves aromatic precursors (thiols) from oxidative degradation
• Outcompetes native yeast and bacteria, limiting their VA production
• Can reduce the use of SO2 in canned or no- and low-SO2 wines
• Very low fermentative abilities, grows well at low temperature and can tolerate up to 3% alcohol
• Metschnikowia pulcherrima strain
• Isolated in Burgundy by the Institut Français de la Vigne et du Vin (IFV) in Beaune, France

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Frequently used in: aromatic whites, rosés, cider
When to add INITIA: Directly to freshly pressed juice in the press pan
When to add Saccharomyces: Once the juice has been racked to the fermentation vessel
Optimal conditions:

• Free SO2: <15 ppm
• Total SO2:<40ppm
• Temp: 4-20°C (39-68°F)

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Usage: Click here for rehydration instructions. Note: INITIA remains viable up to 9 hours after rehydration.
Storage: Dated expiration. Store at 4°C (39°F). Once opened use immediately.