{"product_id":"level2-initia-500g-gjaer-for-biobeskyttelse-av-vin","title":"Level2 Initia 500g Bioprotection Yeast for Wine","description":"\u003ch2\u003eLevel2 Initia 500 g – bioprotection yeast for wine\u003c\/h2\u003e\n\u003cp\u003eLevel2 Initia™ from Lallemand is a \u003cem\u003eMetschnikowia pulcherrima\u003c\/em\u003e yeast used for bioprotection in the first steps of winemaking, before alcoholic fermentation starts. It is added to the grapes or must as early as possible and protects against oxidation and unwanted microorganisms. Initia is made for winemakers producing white and rosé wines who want to reduce their use of sulphur (SO₂).\u003c\/p\u003e\n\u003cp\u003eInitia is a non-fermentative yeast. It does not make wine itself, but works while the must is waiting to ferment. According to Lallemand it is the first bioprotection yeast developed to limit oxidation, as it both consumes dissolved oxygen and lowers the copper level in the must. The alcoholic fermentation is then carried out with a regular wine yeast, such as \u003ca href=\"\/en\/products\/lalvin-dv10-vingjaer-500g\"\u003eLalvin DV10\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eProperties\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBioprotection of must before fermentation – helps you use less SO₂\u003c\/li\u003e\n\u003cli\u003eConsumes dissolved oxygen and lowers copper levels, limiting oxidation\u003c\/li\u003e\n\u003cli\u003eControls a wide range of unwanted microorganisms\u003c\/li\u003e\n\u003cli\u003eNon-fermentative and grows at low temperatures – well suited to cold pre-fermentation steps\u003c\/li\u003e\n\u003cli\u003eAccording to Lallemand it does not negatively affect settling or alcoholic fermentation\u003c\/li\u003e\n\u003cli\u003eSelected from nature in Burgundy together with the French wine institute IFV\u003c\/li\u003e\n\u003cli\u003eOrganic certified (EU 2018\/848 and NOP) and vegan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eTechnical data\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSpecies: \u003cem\u003eMetschnikowia pulcherrima\u003c\/em\u003e (non-\u003cem\u003eSaccharomyces\u003c\/em\u003e)\u003c\/li\u003e\n\u003cli\u003eIngredients: active dry yeast \u003cem\u003eMetschnikowia pulcherrima\u003c\/em\u003e, E491\u003c\/li\u003e\n\u003cli\u003eTemperature: 4–18 °C\u003c\/li\u003e\n\u003cli\u003eAlcohol tolerance: 3%\u003c\/li\u003e\n\u003cli\u003eSO₂ tolerance: up to 40 mg\/L total SO₂\u003c\/li\u003e\n\u003cli\u003eSO₂ production: very low\u003c\/li\u003e\n\u003cli\u003eNutritional needs: high\u003c\/li\u003e\n\u003cli\u003eViable yeast: over 10\u003csup\u003e10\u003c\/sup\u003e CFU\/g\u003c\/li\u003e\n\u003cli\u003eDry matter: over 92%\u003c\/li\u003e\n\u003cli\u003eDosage: 5–20 g per 100 L of must or 100 kg of grapes (10 g is optimal)\u003c\/li\u003e\n\u003cli\u003eSuitable for: white wine, rosé and low-SO₂ wines\u003c\/li\u003e\n\u003cli\u003ePackaging: 500 g, vacuum-packed in foil\u003c\/li\u003e\n\u003cli\u003eStorage: dry at 4–11 °C\u003c\/li\u003e\n\u003cli\u003eShelf life: 3 years in unopened original packaging\u003c\/li\u003e\n\u003cli\u003eItem number: 10463-06-27\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use Initia\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eAdd as early as possible: on the grapes at harvest, during transport, at pressing or in the must.\u003c\/li\u003e\n\u003cli\u003eRehydrate the yeast in 10 times its weight of clean water at 20–30 °C. Stir gently and wait 20 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd to the grapes or must. The temperature difference between the yeast suspension and the must should not exceed 10 °C. If needed, adjust by gradually adding some must.\u003c\/li\u003e\n\u003cli\u003eAlways use a clean container. Rehydrated yeast keeps for 9 hours.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eWith mechanical harvesting where juice is already present, the yeast can in some cases be added without rehydration. In that case, use the highest dosage.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/232-specification-datasheet-es-1741084952.pdf?v=1791184975\" target=\"_blank\"\u003eSpecifications and instructions (datasheet)\u003c\/a\u003e\u003c\/p\u003e\n\u003ch3\u003eInitia vs DV10 – what is the difference?\u003c\/h3\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\u003cth\u003e\u003c\/th\u003e\u003cth\u003eLevel2 Initia\u003c\/th\u003e\u003cth\u003e\u003ca href=\"\/en\/products\/lalvin-dv10-vingjaer-500g\"\u003eLalvin DV10\u003c\/a\u003e\u003c\/th\u003e\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\u003ctd\u003ePurpose\u003c\/td\u003e\u003ctd\u003eBioprotection before fermentation\u003c\/td\u003e\u003ctd\u003eAlcoholic fermentation\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eSpecies\u003c\/td\u003e\u003ctd\u003e\u003cem\u003eMetschnikowia pulcherrima\u003c\/em\u003e\u003c\/td\u003e\u003ctd\u003e\u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e var. \u003cem\u003ebayanus\u003c\/em\u003e\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eTemperature\u003c\/td\u003e\u003ctd\u003e4–18 °C\u003c\/td\u003e\u003ctd\u003e10–35 °C\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\u003ctd\u003e3%\u003c\/td\u003e\u003ctd\u003eUp to 18%\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003eDosage\u003c\/td\u003e\u003ctd\u003e5–20 g per 100 L\u003c\/td\u003e\u003ctd\u003e25 g per 100 L\u003c\/td\u003e\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eFrequently asked questions about Level2 Initia\u003c\/h2\u003e\n\u003ch3\u003eCan I make wine with Initia alone?\u003c\/h3\u003e\n\u003cp\u003eNo. Initia is a non-fermentative yeast that only tolerates 3% alcohol. It protects the must before fermentation, and the fermentation itself is done with a regular wine yeast.\u003c\/p\u003e\n\u003ch3\u003eHow much Initia do I need?\u003c\/h3\u003e\n\u003cp\u003e5–20 g per 100 litres of must or 100 kg of grapes, with 10 g being optimal. A 500 g pack is therefore enough for about 2,500–10,000 litres.\u003c\/p\u003e\n\u003ch3\u003eWhich wines is Initia suited to?\u003c\/h3\u003e\n\u003cp\u003eWhite and rosé wines, and wines where you want to use little SO₂.\u003c\/p\u003e\n\u003ch3\u003eHow should I store the yeast?\u003c\/h3\u003e\n\u003cp\u003eDry at 4–11 °C. In unopened original packaging it keeps for 3 years. Do not use the yeast if the pack has lost its vacuum.\u003c\/p\u003e\n\u003ch3\u003eRelated\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/en\/collections\/proff-gjaer-lallemand-proff\"\u003eLallemand Proff\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/lalvin-dv10-vingjaer-500g\"\u003eLalvin DV10 500 g yeast for wine and cider\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/lalvin-ec-1118-champagne-500g\"\u003eLalvin EC-1118 Champagne 500 g\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/go-ferm-protect-evolution-gjaernaering-2-5kg-lallemand\"\u003eGo-Ferm Protect Evolution 2.5 kg – Lallemand\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/fermaid-o-2-5-kg-gjaernaering-lallemand\"\u003eFermaid O 2.5 kg yeast nutrient – Lallemand\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Lallemand","offers":[{"title":"Default Title","offer_id":50593424932962,"sku":"10463-06-27","price":869.0,"currency_code":"NOK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/lallemand-level2-initia-500g.jpg?v=1791185563","url":"https:\/\/brewshop.no\/en\/products\/level2-initia-500g-gjaer-for-biobeskyttelse-av-vin","provider":"Brewshop","version":"1.0","type":"link"}