LEVEL2 BIODIVAâ„¢ Non-Saccharomyces Wine Yeast 500 g
Item No. 15697
Price $125.2
Per Each
Excl. Tax
Available
Each
Description
LEVEL2 BIODIVAâ„¢
Aromatically complex wines with roundness and volume
LEVEL2 BIODIVAâ„¢ produces esters 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
- Preferred choice for cidermakers seeking enhanced fruitiness and balance in their ciders
- Mildly fermentative and can produce up to 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
- 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, cider
When to add BIODIVA: Directly to fermentation vessel
When to add Saccharomyces: After 1.5-4 °Brix drop
Optimal conditions:
- Free SO2: <15 ppm
- Temp: >15-22°C (59-71°F)
Usage: Click here for rehydration instructions
Storage: Dated expiration. Store at 20°C (68°F). Once opened use immediately.
LEVEL2 BIODIVAâ„¢ Non-Saccharomyces Wine Yeast 500 g
Item No. 15697
Price $125.2
Per Each
Excl. Tax
Available
Each
LEVEL2 BIODIVAâ„¢
Aromatically complex wines with roundness and volume
LEVEL2 BIODIVAâ„¢ produces esters 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
- Preferred choice for cidermakers seeking enhanced fruitiness and balance in their ciders
- Mildly fermentative and can produce up to 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
- 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, cider
When to add BIODIVA: Directly to fermentation vessel
When to add Saccharomyces: After 1.5-4 °Brix drop
Optimal conditions:
- Free SO2: <15 ppm
- Temp: >15-22°C (59-71°F)
Usage: Click here for rehydration instructions
Storage: Dated expiration. Store at 20°C (68°F). Once opened use immediately.