Levures OEnologiques
Bacteries OEnologiques
Nutriments et Protecteurs de Levures
Levures Specifiques Inactivées
Enzymes
Chitosane
Applications à la Vigne
Espèce
Saccharomyces cerevisiae cerevisiae
Facteur de competitivité
Actif
Contribution sensorielle
Enhances varietal characters
Gewürztraminer
Spice, Rose, Citrus
Riesling
Floral, Citrus
Roussanne
Mineral, Spice, Citrus zest, Floral
Viognier
Spice
Vin blanc
Vin rosé
Jus à haute teneur en Brix
For clean, low-temperature ferments
Lalvin W15™ was isolated in 1991 from a high-quality Müller Thurgau must at the Viticulture Research Station in Wädenswil, Switzerland. W15™ was developed to ferment dry white and red wines at moderate speeds, where bright fruit and good structure are desired, due to the production of higher levels of glycerol and succinic acid. Very little heat is generated by W15™ during fermentation, reducing the potential for the formation of sulfide aromas, and good osmotic tolerance has been noted for late harvest fermentations and icewine. Very malolactic bacteria compatible.Vitesse de fermentation
Modérée
Phase de latence
Très courte
Besoin en Azote
Haut
Tolérance à l'alcool
16 %
Acidité volatile
Basse
Production de SO₂
Basse
Température max.
27 °C
Température min.
10 °C
H₂S 170 ppm
Bas
H₂S 60 ppm
Bas
