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

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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

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