For enhancing complexity and fruit in whites, reds, late harvest, icewine

LEVEL2 BIODIVA™ produces esters and releases varietal compounds that enhance fruitiness and produces compounds that increase mouthfeel, volume, and roundness.

• In red wines, red fruit aromas and overall aromatic intensity are enhanced, mouthfeel is softened and wines have a perception of sweetness

• White wines show fruity (tropical, white fruits), floral, and pastry notes

• Mildly fermentative and can tolerate approximately 6% alcohol

• Consumes glucose, alleviating osmotic stress on Saccharomyces in high-sugar juices. This results in a cleaner fermentation with lower volatile acidity levels and potentially lower alcohol levels

• Osmotolerant, meaning that this yeast survives in high sugar environments making it an excellent choice for late-harvest juice and ice wines

• Torulaspora delbrueckii strain

Dosage: 25 g/hL

Usage: Prior to inoculation, ensure that: free SO2 <15ppm, turbidity >80 NTU, and inoculation temperature >16°C (61°F). If the must is <16°C (61°F) you may observe a long lag phase.

Rehydrate Biodiva in ten times its weight of chlorine free, 30°C(86°F) water and stir gently. After 15 minutes stir gently again. Slowly combine some of the must with the rehydrated yeast to drop the temperature 10°C(18°F) and hold for 15 minutes. This  step may need repeating until you are within 10°C(18°F) of the must temperature, however the process should not exceed 45 minutes.

After 1.5-3° Brix drop a compatible S. cerevisiae strain should be inoculated following the recommended Saccharomyces rehydration protocol (see Fermentation Handbook).

Storage: Store for 24 months at 11°C (52°F). Once opened use immediately.

​​​​Downloads​​​​
Biodiva Yeast - Allergen Statement
Biodiva Yeast - Food Safety Statement
Biodiva Yeast - Non-GMO Statement
Biodiva Yeast - Safety Data Sheet
Biodiva Yeast - Specification Sheet
Biodiva Yeast - Technical Data Sheet