LEVEL2 INITIA™

Manages spoilage and oxidation risks in white and rosé juices

LEVEL2 INITIA™ is a novel non-Saccharomyces yeast that acts as an antioxidant and an antimicrobial agent, preserving aromatic juice from oxidative browning and aroma degradation, as well as suppressing the growth of native, volatile acidity producing yeast and bacteria.

• 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
• Very low fermentative abilities, grows well at low temperature and can tolerate up to 3% alcohol
• Has a high demand for nitrogen - YAN should be determined prior to INITIA use and Saccharomyces inoculation
• 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 and rosés
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
• YAN:>150 ppm
• Temp: 4-20°C (39-68°F)

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Usage: Click here for rehydration instructions
Storage: Store at 4°C (39°F). Once opened use immediately.