The Torulaspora delbrueckii isolate Biodiva was initially sold in North American in a kit (Level2D) in which it was partnered with a specific S. cerevisiae strain. Based upon market feedback the Biodiva isolate is now available by itself. Winemakers can match it with a compatible S. cerevisiae of their choosing for both red and white wines. The result is that winemakers can now mimic the best of wild fermentations in a controlled setting.
Following an inoculation of Biodiva (Torulaspora delbrueckii) with an inoculation of an appropriate S. cerevisiae leads to an increase in ester levels while helping to promote a complete and clean fermentation. Resulting wines commonly have more intense aromas, mouthfeel and complexity.
S. cerevisiae strains compatible with Biodiva are 43, BDX, ICV D254, L2056, QA23, and VRB.
1. Check the free SO2 level in the juice; it must be under 20ppm. Turbidity must be >80 NTU.
2. Suspend 2 lbs/1000 gallons (25g/hL) of Torulaspora delbrueckii in 10 times its weight in clean, chlorine free, 30ºC(86ºF) water. Allow to settle for 15 minutes, and then mix gently.
3. 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 10ºC(18ºF).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.
4. After a drop of 1.5 to 3ºBrix, inoculate with Saccharomyces cerevisiae yeast at 2 lbs/1000 gallons (25g/hL). Suspend 2.5 lbs/1000 (30g/hL) of GoFerm Protect and rehydrate with the Saccharomyces cerevisiae in 10 times its weight in water at 37ºC(99ºF). 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 10ºC (18ºF).
5. At 1/3 sugar depletion add 2 lbs/1000 gallons (25g/hL) of Fermaid K.
Storage: Store for 24 months at 4°C (39°F). Use immediately once opened.
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.