LEVEL²TD
Complementary yeasts to mimic a "wild" fermentation
S. cerevisiae and Torulaspora delbrueckii
The Level2TDTM fermentation kit is a result of many years of research by Lallemand on the yeast microflora found in wine must. The result is that winemakers can now mimic the best of “wild” fermentations in a controlled environment.
Level2TD contains separate packages of complementary yeasts for a sequential inoculation of a non-Saccharomyces (Torulaspora delbrueckii) followed by inoculation with a Saccharomyces cerevisiae. Using this yeast combination leads to an increase in ester levels while helping to insure a clean finished fermentation. The resulting wines appear to have more intense aromas, mouthfeel and overall complexity.
To Use:
1. Check the free SO2 level in the juice. It must be under 20 ppm.
2. Suspend 2 lb/1000 gal (25 g/hL) of Torulaspora delbrueckii in 10 times its weight in clean, chlorine free, 30ºC(86ºF) water. Allow to rehydrate for 15 minutes, and then mix gently.
3. Acclimatize the yeast starter to the juice temperature by progressively adding an equivalent volume of colder juice to it. The temperature difference between the rehydration suspension and the juice should not exceed 10ºC(18ºF).Total rehydration time should not exceed 45 minutes. Add yeast starter to juice.
4. After a drop of 1.5-3ºBrix, inoculate with the Saccharomyces cerevisiae. Begin by suspending 2.5 lb/1000 gal (30g/hL) of Go-Ferm Protect in 20 times its weight of clean, chlorine free 43ºC(110ºF) water. Mix well and wait for temperature to drop to 35-40ºC(95-104ºF). Add 2 lb/1000 gal of the Saccharomyces cerevisiae. Stir gently to break up any clumps. Let suspension stand for 15 minutes, then stir gently again. Acclimatize the yeast starter to the juice temperature by progressively adding an equivalent volume of colder juice to it. The temperature difference between the rehydration suspension and the juice should not exceed 10ºC(18ºF). Add the yeast slurry to the fermentation vessel.
5. At 1/3 sugar depletion add 2 lb/1000 gal (25 g/hL) of Fermaid K.
Storage: Store for 24 months at 4ºC(39ºF). Once opened use immediately.
Technical Documents