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.
Application |
Fermentation temperature in °F (°C) |
Recommended dosage in lb/1,000 gal (g/hl) |
White wine fermentation |
64.4 – 71.6 (18 – 22) |
2.09 (25) |
Red wine fermentation |
64.4 – 77.0 (18 – 25) |
2.50 (30) |
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