LEVEL2 BIODIVA™

Aromatically complex wines with roundness and volume

LEVEL2 BIODIVA™ 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
• 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.