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BIODIVA™ is a pure culture of Torulaspora delbrueckii, selected for its properties to enhance wine aromatic and mouthfeel complexity. Used in sequential inoculation with a compatible selected Saccharomyces cerevisiae yeast studied and recommended by Lallemand, BIODIVA™ will help control development of the wine’s aromatic complexity by favouring the perception of certain esters without overwhelming the wines. Due to its low volatile acid production and its tolerance to osmotic shock, BIODIVA™ is particularly adapted for fermenting late harvest and ice wines. Highly recommended for Chardonnay, Semillon and dessert style/ botrytised wines. Has also been used on Pinot Noir and Shiraz with success.

  • Enhances aromatic flavours in wine and mouthfeel complexity.
  • Helps to control development of wines aromatic complexity
  • Adapted for fermenting late harvest and ice wines