BioDiva (500 g)
Description
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
Specifications
- Malolactic Compatibility
- Very Good
- Minimum Temperature
- 16°C
- Species
- Non-Saccharomyces
BioDiva (500 g)
Description
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
Specifications
- Malolactic Compatibility
- Very Good
- Minimum Temperature
- 16°C
- Species
- Non-Saccharomyces