For enhancing complexity and fruit in whites, reds, late harvest, icewine
Biodiva™ is a pure culture of Torulaspora delbrueckii that can enhance the aroma profile and complexity of wines. This non-Saccharomyces yeast is an ester producer and can also produce components that lead to a fuller mouthfeel.
Biodiva is osmotolerant making it a good choice for high sugar fermentations, late harvest and icewine production as it will consume some sugar alleviating some of the stress on Saccharomyces.
This can result in lower final volatile acidity levels.
Prior to inoculation, ensure that: free SO2 <15ppm, turbidity >80 NTU, and inoculation temperature >16°C(61°F)*.
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).
*If the must is <16°C(61°F) you may observe a long lag phase.Storage
Store for 24 months at 11°C (52°F). Once opened use immediately.