BioDiva (500 g)
Description
LEVEL2 BIODIVAâ„¢ produces esters 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 produce up to 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
- 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:Â 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.
BIODIVA - Non-GMO Statement
BIODIVA - Food Safety Statement
BIODIVA - Allergen StatementÂ
BIODIVA - Technical Data Sheet
Specifications
- Malolactic Compatibility
- Very Good
- Minimum Temperature
- 16°C
- Species
- Non-Saccharomyces
BioDiva (500 g)
Description
LEVEL2 BIODIVAâ„¢ produces esters 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 produce up to 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
- 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:Â 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.
BIODIVA - Non-GMO Statement
BIODIVA - Food Safety Statement
BIODIVA - Allergen StatementÂ
BIODIVA - Technical Data Sheet
Specifications
- Malolactic Compatibility
- Very Good
- Minimum Temperature
- 16°C
- Species
- Non-Saccharomyces