Weinhefen
Weinbakterien
Hefenährstoffe und Protektoren
Spezielle Nicht-Aktivierte Hefen
Enzyme
Chitosan
Kompetenz im Weinberg
Spezies
Torulaspora delbrueckii
Allgemeiner sensorischer Beitrag
Esters
Weißwein
Roséwein
Moste mit hohem Zuckergehalt
Roséwein
Moste mit hohem Zuckergehalt
BIODIVA™ is a pure culture of Torulaspora delbrueckii, selected for its properties to enhance wine aromatic and mouthfeel complexity. Used in sequential inoculation with compatible selected Saccharomyces cerevisiae yeast studied and recommended by Lallemand, BIODIVA™ will help to control development of wines aromatic complexity by favoring the perception of certain esters without overwhelming the wines. Due to its low volatile acidity production and its tolerance to osmotic shock, BIODIVA™ is particularly adapted for fermenting late harvest and ice wines.
Gärgeschwindigkeit
Mittel
Glyzerinbildung
Hoch
Lag-Phase
Mittel
Stickstoffbedar
Mittel
Alkoholtoleranz
10 %
Flüchtige Säure
Sehr niedrig
SO₂-Bildung
Niedrig
Minimaltemperatur
16 °C
H₂S 170ppm
Niedrig
Bildung von Acetaldehyd
Niedrig