LEVEL2 BIODIVA™ (500g)

Item No.015697
Price $116.5
Per Each
Excl. Tax
Available
Each

Description

LEVEL2 BIODIVA™

Aromatically complex wines with roundness and volume

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

Frequently used in: Chardonnay, Viognier, Chenin blanc, Merlot, Grenache, Syrah, Pinot noir, fruit-forward reds, late harvest
When to add BIODIVA: Directly to fermentation vessel
When to add Saccharomyces: After 1.5-3 °Brix drop
Optimal conditions:
  • Free SO2: <15 ppm
  • YAN: >150 ppm
  • Temp: >15-22°C (59-71°F)
  • Turbidity: >80 NTU

Usage: Click here for rehydration instructions
Storage: Store at 20°C (68°F). Once opened use immediately.

Specifications

Species
Non-Saccharomyces

LEVEL2 BIODIVA™ (500g)

Item No.015697
Price $116.5
Per Each
Excl. Tax
Available
Each

LEVEL2 BIODIVA™

Aromatically complex wines with roundness and volume

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

Frequently used in: Chardonnay, Viognier, Chenin blanc, Merlot, Grenache, Syrah, Pinot noir, fruit-forward reds, late harvest
When to add BIODIVA: Directly to fermentation vessel
When to add Saccharomyces: After 1.5-3 °Brix drop
Optimal conditions:
  • Free SO2: <15 ppm
  • YAN: >150 ppm
  • Temp: >15-22°C (59-71°F)
  • Turbidity: >80 NTU

Usage: Click here for rehydration instructions
Storage: Store at 20°C (68°F). Once opened use immediately.

Specifications

Species
Non-Saccharomyces