BIODIVA

BIODIVA is a non-saccharomycet used in grape must for alcoholic fermentation. Non-saccharomycetes and saccharomycetes are combined to achieve new wine styles. BIODIVA yeast supports the natural yeast flora especially at the beginning of alcoholic fermentation and promotes certain esters which increase the complexity of the wines. Since it produces little volatile acidity and tolerates high osmotic pressure, it is well suited for the fermentation of musts with high sugar content.

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Ülevaade Tehnilised andmed Abiinfo

Feature

Torulaspora delbrueckeii, Non-Saccharomyces yeast species for low volatile acidity in high osmotic grape juices

Suitable for

All grape varieties

Temperature, Dosage

16-28 °C, 25 g/hl

Põhiomadused

Application in the beginning of fermentation
Increase of grape varietal aroma and longevity of wines
Low production of volatile acids
High tolerance against high sugar concentration
Combination with malolactic fermentation possible
Low production of acetaldehyde
Low production of volatile acidity in must during alcoholic fermentation
Low alcohol tolerance

Tehnilised andmed

Ratings

Application	Fermentation temperature in °F (°C)	Recommended dosage in lb/1,000 gal (g/hl)
Grape must/juice white/red	60.8 – 82.4 (16 – 28)	2.09 (25)

Laadi lingid alla

Eaton on nutikas energiahaldusettevõte, mis on pühendunud kõigi inimeste elukvaliteedi parandamisele ja keskkonna kaitsmisele kõikjal maailmas. Juhindume oma pühendumusest teha äri õigesti, toimida jätkusuutlikult ja aidata oma klienditel hallata energiavajadusi ─ nii täna kui ka tulevikus. Kasutades ära ülemaailmseid kasvutrende elektrifitseerimises ja digitaliseerimises, kiirendame üleminekut taastuvenergiale ja aitame lahendada maailma kõige pakilisemaid energiahaldusprobleeme.

BIODIVA

Põhiomadused

Ratings

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