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.
S. cerevisiae strains compatible with Biodiva are 43, BDX, ICV D254, Persy, QA23, and VRB.
- Check the free SO2 level in the juice; it must be under 15ppm. Turbidity must be >80 NTU.
- Suspend 2 lbs/1000 gallons (25g/hL) of Torulaspora delbrueckii in 10 times its weight in clean, chlorine-free, 30 °C(86 °F) water. Allow to settle for 15 minutes, and then mix gently.
- Acclimatize the yeast starter to the juice temperature by progressively adding an equivalent volume of colder juice to it. The temperature difference between the rehydration suspension and the juice should not exceed 10°C(18°F). Total rehydration time should not exceed 45 minutes. If the YAN is below 80 mg/L of nitrogen, add Fermaid O just after inoculation with Biodiva.
- After a drop of 1.5 to 3 °Brix, inoculate with Saccharomyces cerevisiae yeast at 2 lbs/1000 gallons (25 g/hL). Suspend 2.5 lbs/1000 (30 g/hL) of GoFerm Protect and rehydrate with the Saccharomyces cerevisiae in 10 times its weight in water at 37°C(99°F). Allow to settle for 15 minutes, and then mix gently. Acclimatize the yeast starter to the juice temperature by progressively adding an equivalent volume of colder juice to it. The temperature difference between the rehydration suspension and the juice should not exceed 10°C(18°F).
- At 1/3 sugar depletion add 2 lbs/1000 gallons (25 g/hL) of Fermaid K.
Store in a cool, dry environment. Once opened use immediately.
Note: The optimum temperature for Biodiva is >16°C(61°F). If the must/juice is under 16°C(61°F), it could result in a long lag phase and slow growth of the yeast.