Level 2 Initia Yeast

LEVEL 2 INITIA™ Natural Bioprotection for White & Rosé Wines

LEVEL 2 INITIA™ is a wine yeast for bioprotection designed to protect white and rosé musts during pre fermentation. Developed by Lallemand Oenology, this Metschnikowia pulcherrima strain helps reduce oxidation, control spoilage microorganisms and support lower sulphite winemaking programmes. It provides a natural way to preserve freshness, colour and aroma potential before alcoholic fermentation begins.

Why Choose LEVEL 2 INITIA™?

During the early stages of winemaking, musts are vulnerable to oxidation and microbial spoilage. Therefore, effective protection is essential for preserving wine quality. LEVEL 2 INITIA™ rapidly consumes dissolved oxygen while helping to create favourable conditions for aroma retention and colour stability. In addition, it can help reduce copper levels in must, which are known to contribute to oxidation reactions. This makes LEVEL 2 INITIA™ an excellent wine yeast for bioprotection in white and rosé wine production.

Furthermore, this non-Saccharomyces yeast performs well at low temperatures and can establish itself quickly during cold settling and pre fermentative processing. As a result, winemakers can better manage spoilage microorganisms while protecting the sensory characteristics of the finished wine.

Key Benefits

• Helps reduce sulphite requirements during pre fermentation
• Limits oxidation and browning
• Preserves freshness and delicate aroma compounds
• Supports thiol preservation in aromatic varieties
• Controls undesirable spoilage microorganisms
• Performs effectively at temperatures between 4°C and 18°C
• Suitable for organic wine production in the EU.

Applications

This wine yeast for bioprotection is recommended for:

• White wine production
• Rosé wine production
• Low sulphite winemaking programmes
• Cold stabulation and juice settling
• Pre fermentation maceration
• Oxidation sensitive grape varieties
• Management of indigenous spoilage microflora

Product Characteristics

Species: Metschnikowia pulcherrima
Format: Active Dry Yeast
Fermentative Capacity: Very weak to none
SO₂ Tolerance: Less than 40 mg/L total SO₂
Temperature Range: 4 to 18°C
Packaging: 500g vacuum pack

Recommended Dosage

Use at 5-20g per 100L of must or per 100kg of grapes, depending on contamination risk, temperature and process conditions. For best results, add as early as possible during the pre fermentation stage. This wine yeast for bioprotection should be used alongside a selected Saccharomyces cerevisiae strain to complete alcoholic fermentation.