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Nordisk SelvForsyning
LEVEL2 SALVA™ Non-Saccharomyces Wine Yeast

LEVEL2 SALVA™ Non-Saccharomyces Wine Yeast

Price from 4,00 EUR

SALVA - Bioprotection against Brett in Cider & Wine 

Yeast type: Suhomyces pyralidae

Is it “complexity” in your wine and cider – or lack of microbiological control?

Complexity is something you create deliberately in your craft, through precise control of fermentation and the processes that protect and support your fruit and structure.
Brett is something that occurs when unwanted microorganisms establish themselves, work unnoticed in the tank, break down aroma and leave notes of stable, medicine and a “dirty” character.

What you have nurtured, cared for, watered, fertilized, pruned, maintained, harvested and pressed – and now put into the tank to undergo small miracles and become a success; it is unfortunate if Brett is along as a blind passenger.

What is Brett 

Brettanomyces bruxellensis is a yeast species that occurs naturally in wine and cider production. It is an opportunistic microorganism that can establish itself during and especially after alcoholic fermentation. Its significance is linked to the formation of volatile phenols, and these compounds arise from the breakdown of hydroxycinnamic acids in must and wine. Sensory it is described as:

  • Animal – towards stable and horse or manure (!)
  • Phenolic – perceived as the smell of medicine, plastic, glue (!)
  • Smoky / leather – an “odeur” that takes you towards cabbage – or worse, sewer-like (!)

Take control from the start with SALVA

  • Gain full control of Brett populations before alcoholic fermentation begins
  • Achieve completely stable aroma development during aging
  • Ensure preservation of the noble, expected expression of grape or apple
  • SALVA ensures that Brett never becomes part of your wine or cider by preserving the raw material’s aroma fully intact and removing what destroys it
 
 
LEVEL2 yeast series from Lallemand – Release the full aroma potential of your raw materials with LEVEL2 – and create more complex, intense and characterful wine, cider or mead

More Aroma and Complexity

Non-Saccharomyces yeast from Lallemand that releases hidden aroma compounds you otherwise cannot access in your must and elevates the quality of wine, cider and mead.

Aroma
Fruit, citrus and flowers
Structure
Better body and balance
Use
Start of fermentation
Followed by Saccharomyces yeast for full alcoholic fermentation.

 

How to use – SALVA

  • ✔ Dosage
    5 g per 100 L must or 100 kg grapes
  • ✔ Timing
    Add as early as possible – directly to grapes or to must during cold soak
  • ✔ Rehydration
    Dissolve in 10 times its weight of clean water (20–30 °C) and stir gently
  • ✔ Temperature
    Works effectively from 8–26 °C – temperature difference between must and solution max. 10 °C – adjust by adding a little must if needed
  • ✔ Application
    Add to must or grapes (can be used up to 9 hours after rehydration)
  • ✔ When to add Saccharomyces – subsequent fermentation
    Add your selected Saccharomyces cerevisiae yeast (see compatible below), after cold soak when you want to start fermentation
Choose variant

LEVEL2 SALVA™ from Lallemand – Bioprotection against Brett for cider, wine and mead

LEVEL2 SALVA™ is an innovative non-Saccharomyces yeast from Lallemand, developed in collaboration with the South African Grape and Wine Research Institute at Stellenbosch University. The unique yeast strain (Suhomyces pyralidae) is specifically selected for its documented bioprotection against Brettanomyces bruxellensis – a critical challenge in the production of cider, wine and mead.

Effective control of Brettanomyces in must and juice

LEVEL2 SALVA™ helps combat Brettanomyces by weakening its cell wall, preventing it from developing. When used from harvest through to the tank, it reduces the risk of infection and prevents unwanted off-flavours in wine, cider and mead.

Sensorial consequence 

  • Masking of fruit and primary aromas
  • Phenolic dominance in the aroma
  • Reduction of raw material character and origin expression (terroir)

Sensory it is described as:

  • Animal (stable, horse)
  • Phenolic (medicine, bandage)
  • Smoky / leather

Why Brett is a problem in practice

  • Can survive in cellar environments and wooden barrels
  • Works slowly during aging
  • Can develop after fermentation and during bottle aging
  • Difficult to eliminate once established

Professional solution for modern production

Suitable for producers of cider, wine and mead who want high microbiological security combined with the possibility of reduced SO2. LEVEL2 SALVA™ from Lallemand supports stability, quality and a precise raw material profile without affecting the subsequent alcoholic fermentation.

Benefits of LEVEL2 SALVA™

  • Targeted inhibition of Brettanomyces bruxellensis
  • Lower levels of negative volatile phenols
  • Cleaner aroma and clearer raw material expression
  • Increased microbiological stability
  • Possibility of reduced sulfur use

Safer fermentation and cleaner aroma profile

By controlling wild yeast before alcoholic fermentation, a stable and controlled starting point is created for the main yeast. The result is a cleaner aroma, clearer fruit or honey character and optimal preservation of the raw material’s typicity in cider, wine and mead.

Reduced SO2 and high microbiological safety

LEVEL2 SALVA™ makes it possible to reduce the use of SO2 without compromising quality and stability. This makes the product ideal for modern producers who want technical safety combined with a more natural and precise product expression.

Application

  • Added at intake or during cold soak
  • Establishes microbiological control before alcoholic fermentation
  • Followed by inoculation with Saccharomyces cerevisiae

Compatible Lallemand red wine yeast strains Saccharomyces cerevisiae after LEVEL2 Salva

  • Lalvin ICV D254
    Structure, mouthfeel and complexity – suitable for full-bodied red wines
  • Lalvin ICV GRE
    Fruit preservation and freshness – suitable for modern style
  • Lalvin ICV D21
    Structure and stability – suitable for aging
  • Lalvin RC212 Bourgorouge
    Classic for Pinot Noir – enhances red berries and color
  • Lalvin Clos
    Fruit and roundness – approachable style
  • Lalvin ICV OKAY
    Fruit and purity – easy and reliable fermentation

Compatible Lallemand cider & white wine yeast strains Saccharomyces cerevisiae after LEVEL2 Salva

  • Lalvin QA23
    Intense aromatics with citrus and tropical fruit
    Suitable for both white wine and cider
  • Lalvin ICV D47
    Provides body and structure with floral and ripe fruit
    Suitable for both white wine and cider
  • Lalvin ICV OKAY
    Clean and fruity profile with reliable fermentation
    Versatile for white wine, fruit wine and cider
  • Lalvin C
    Fresh and clean style focused on fruit
    Contributes to a softer acid profile
  • Lalvin EC-1118
    Very robust and neutral fermentation
    Ensures a clean profile – ideal for cider and difficult fermentations
  • Lalvin DV10
    Clean and precise fermentation with low aroma impact
    Suitable where you want to preserve the raw material’s own expression

Professional conclusion

Brett is a source of volatile phenols and aromatic degradation.
SALVA is a biological tool to prevent this development from occurring.

Control is established before the problem exists.

LEVEL2 SALVA™ from Lalvin, developed by Lallemand, is an innovative non-Saccharomyces yeast designed for targeted bioprotection against Brettanomyces bruxellensis in cider, wine and mead. The yeast () produces a specific inhibitory factor (Spkt1), which weakens the cell wall of Brettanomyces and reduces the risk of contamination before fermentation.

Salva is applied to fruit, grapes or must from harvest to tank filling. LEVEL2 SALVA™ limits the development of Brettanomyces and reduces the formation of unwanted volatile phenols. The result is a cleaner aroma profile and better preservation of the natural character and typicity of the raw material.

Why you should use LEVEL2 SALVA™

  • Documented bioprotection against Brettanomyces bruxellensis
  • Effective in cider, wine and mead
  • Reduces negative volatile phenols
  • Supports clean, fruit- and honey-typical aroma
  • Possibility of lower sulfur use
  • Developed by Lallemand – global specialist in fermentation cultures

LEVEL2 SALVA™ is an advanced and essential bioprotection solution for quality production of cider, wine and mead, where stability, aroma purity and the full potential of the raw material are crucial.

 

LEVEL2 Salva from Nordisk SelvForsyning for Lallemand Oenologie can be found here

 

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