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LEVEL2 BIODIVA™ Non-Saccharomyces Yeast
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  • LEVEL2 BIODIVA™ Non-Saccharomyces Yeast
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  • LEVEL2 BIODIVA™ Non-Saccharomyces Yeast
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  • LEVEL2 BIODIVA™ Non-Saccharomyces Yeast

LEVEL2 BIODIVA™ Non-Saccharomyces Yeast

Price from 4,00 EUR

Biodiva for Cider, Fruit Wine, Berry Wine, Dessert Wines, Mead, Ice Wine, Red + White Wines

Yeast strain: Pure Torulaspora delbrueckii

BIODIVA yeast supports the natural yeast flora in the must and promotes the formation of certain esters, which increase the wine’s complexity.

Lalvin BIODIVA - Specific characteristics

  • The Biodiva Torulaspora delbrueckii yeast must be added at the start of fermentation and when Oechsle has dropped by 10–15, a Saccharomyces yeast is added. Compatible Saccharomyces cerevisiae yeast strains that can be inoculated after the first inoculation with BIODIVA™:
  • Lalvin ICV D254™
  • Lalvin QA23™
  • Lalvin RC212™
 
 
LEVEL2 yeast series from Lallemand - Release the full aromatic potential of your raw materials with LEVEL2 – and create more complex, intense and characterful wine, cider or mead

More Aroma and Complexity

Non-Saccharomyces yeast from Lallemand that releases hidden aroma compounds you would otherwise not have access to in your must and elevates the quality of wine, cider and mead.

Aroma
Fruit, citrus and floral
Structure
Better body and balance
Use
Start of fermentation
Followed by Saccharomyces yeast for full alcoholic fermentation.

How to use – LEVEL2 BIODIVA™

  • ✔ Dosage
    25 g per hL
  • ✔ Rehydration
    Dissolve in 10× water at 30 °C, wait 15 min. and stir gently.
  • ✔ Temperature adjustment
    Slowly add must until the temperature difference is max. 10 °C.
  • ✔ Time
    Max. rehydration time: 45 min.
  • ✔ Recommendation
    For must with high sugar content, GO-FERM PROTECT EVOLUTION is recommended during rehydration.
  • ✔ 2nd inoculation
    After a drop of 10–15 °Oechsle, add the Saccharomyces cerevisiae yeast of your choice – follow standard procedure for rehydration, temperature adjustment and handling of your selected S. cerevisiae yeast.

Select desired quantity of Biodiva when ordering.

Choose variant

Biodiva specialty yeast from Lallemand for cider from late harvest varieties, fruit wine and berry wine, dessert wines, mead, ice wine, red and white wines

Yeast strain: Torulaspora delbrueckii

Lalvin BIODIVA for high complexity and optimal aroma

BIODIVA yeast supports the natural yeast flora in the must and promotes the formation of certain esters, which increase the wine’s complexity.

LEVEL2 Biodiva Lalvin specialty yeast is

  • Particularly suitable for fermentation of must with high sugar content, late harvested fruits and berries, and ice cider production
  • Enhances the aroma of the selected varieties and provides good mouthfeel
  • Generates low production of volatile acidity (VA) and very low production of acetaldehyde
  • Provides a significant reduction of volatile acids in the must during fermentation
  • Compatible with MLF (malolactic fermentation)

Biodiva from Lallemand - Compatible inoculation info

Biodiva Torulaspora delbrueckii yeast should be first inoculated at the start of fermentation and re-inoculated with a Saccharomyces yeast when Oe. has decreased by 10–15 °Oechsle.

 

Compatible Saccharomyces cerevisiae yeast strains that can be inoculated after the first inoculation with BIODIVA™:

  • Lalvin ICV D254™, improves mouthfeel with nutty aroma notes in red wines and Chardonnay
  • Lalvin QA23™, enhances varietal character in all white wines and ciders
  • Lalvin RC212™, enhances varietal character and adds structure and spicy notes to Pinot Noir and other light red and rosé wines


Biodiva from Lallemand, specific characteristics:

  • Particularly suitable for fermentation of must with high sugar content
  • Enhances the aroma of the selected varieties and provides good mouthfeel
  • Generates low production of volatile acids
  • Very low production of acetaldehyde
  • Significant reduction of volatile acids in the must during fermentation
  • Low alcohol tolerance
  • Compatible with MLF (malolactic fermentation)

LEVEL2 BIODIVA from Lallemand
  • Dosage guide: 25 g/ hL
  • Fermentation temp.: >16 °C
  • Store dry in the airtight container/vacuum pack in which Biodiva is supplied, at a temperature between 4–11 °C
Biodiva instructions:

If Biodiva is used for fermentation of base wines with high sugar content, Lallemand recommends that you also use Go-Ferm Protect Evolution yeast rehydration nutrient to ensure stable fermentation throughout the process.

 

1. Rehydrate the yeast in 10 times its weight of clean water at 30°C. Find thermometer here.

2. After 15 minutes, stir gently.

3. Slowly add equal parts must to the yeast suspension and repeat if necessary, so that the temperature of the yeast suspension and the must in the tank become similar, to avoid cold shock.

 

Biodiva datasheet can be found here

Select the desired size when ordering.

 

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