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.
| 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) |
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