BIODIVA is a pure culture of Tolurospora delbueckii, selected for its properties to complement wine aromatic and mouthfeel complexity. Used in sequential inoculation with a compatible selected Saccharomyces cerevisiae yeast studied and recommended by Lallemand, BIODIVA will help control development of the wines aromatic complexity by favouring the perception of certain esters without overwhelming the wines.
Due to its low volatile acid production and its tolerance to osmotic shock, BIODIVA is particularly adapted for fermenting late harvest and ice wines.
Highly recommended for Chardonnay, Semillon and dessert style/botrytised wines. BIODIVA has also been used on Pinot Noir and Shiraz with success.
Microbial and Oenological properties
Recommended for white, red and dessert wine production.
Species: Torulaspora delbrueckii.
The temperature of the juice must be greater than 16°C at inoculation for fermentation to start.
The lag phase is moderate unless the temperature of the juice/must is below 16°C
Volatile acidity production: very low.
Very good compatibility with malolactic fermentation.
Lalvin BIODIVA TD291 Wine Yeast (500g)