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BIODIVA is your solution for unlocking hidden aromatic potential and elevating textural quality across a range of wine styles
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From expressive whites to elegant reds and specialty wines, it delivers complexity, polish, and a distinct aromatic signature that sets your wines apart
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Elevate aromatic complexity and enhance mouthfeel in your wines
BIODIVA is a specialized Torulaspora delbrueckii yeast selected for its ability to enhance aroma and texture in wine. Used in sequential inoculation with Saccharomyces cerevisiae, this strain releases bound aroma precursors and increases mouthfeel, resulting in expressive wines with a full, polished palate. Ideal for winemakers seeking to amplify floral, tropical, and pastry-like notes while improving balance and finesse in both whites and reds.
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Aromatic Release: High enzymatic activity unlocks terpene and thiol precursors, bringing forward notes of tropical fruit, citrus blossom, and white flowers.
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Improved Mouthfeel: Increases polysaccharide content during fermentation, contributing to roundness, perceived sweetness, and a smoother finish.
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Clean Fermentation Kinetics: Reduces volatile acidity and off-aromas when used in sequence with a compatible Saccharomyces strain.
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Alcohol Tolerance: Performs well in high-sugar musts, contributing up to 6% ABV before transition to secondary yeast.
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Temperature Range: Effective between 59–71°F (15–22°C), supporting gentle fermentation and controlled aromatic expression.
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Osmotolerant & Versatile: Withstands high-sugar environments—ideal for late-harvest, botrytized, or ice wines.
Applications:
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White Wines: Especially suited for varieties such as Chardonnay, Chenin Blanc, Viognier, and Semillon—enhancing citrus, stone fruit, and floral aromas.
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Rosé Wines: Accentuates red berry notes, light florals, and textural depth.
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Aromatic Reds: Elevates fruit character in Pinot Noir, Grenache, and Merlot while softening tannin edges and increasing mid-palate volume.
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Late Harvest & Specialty Wines: Excellent for high-sugar musts where aromatic lift and softness are desired.
Flavor Profile:
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Tropical & Stone Fruits: Releases aromatic esters reminiscent of mango, pineapple, and peach.
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Citrus & Floral Notes: Highlights elements of grapefruit, lemon zest, and orange blossom.
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Subtle Spice & Pastry Hints: Adds nuance with underlying notes of jasmine, brioche, and green tea.
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Creamy Mouthfeel: Builds body and roundness, resulting in a smooth and elegant palate impression.
Usage:
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Inoculation Method: Begin fermentation with BIODIVA 15697. After 1.5–4°Brix of sugar depletion, inoculate with Saccharomyces cerevisiae to complete fermentation.
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Rehydration: Rehydrate in 10x its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes.
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Pitch Rate: 1–1.5 grams per gallon (0.25–0.4 g/L) based on must conditions and desired impact.
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Fermentation Conditions: Maintain between 59–71°F (15–22°C). Ensure free SO₂ is below 15 ppm at the start.
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Nutrient Management: Supplement appropriately during fermentation to support yeast health and maximize aromatic expression.
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