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.