Lalvin Biodiva TD 291 Yeast (500g)

This yeast can ferment up to 8% alcohol. For craft ciders under 8% alcohol this yeast can ferment alone, but for wine, a Saccharomyces yeast is needed to complete the fermentation. Biodiva‚ is a pure culture of Tolurospora delbueckii, selected for its properties to complement wine aromatic and mouth feel complexity. Used in sequential inoculation with a compatible selected Saccharomyces cerevisiae yeast studied and recommended by Lallemand, Biodiva‚ will help control the development of the wines aromatic complexity by favouring the perception of certain esters without overwhelming the wines. Microbial and Oenological properties Recommended for white, red and dessert wine production. The temperature of the juice must be greater than 16C at inoculation for fermentation to start. The lag phase is moderate unless the temperature of the juice/must is below 16C Volatile acidity production: very low. Very good compatibility with malolactic fermentation. For Allergen, GMO and Kosher information, please contact compliance@murphyandson.co.uk