
Weinhefen

Weinbakterien

Hefenährstoffe und Protektoren

Spezielle Nicht-Aktivierte Hefen

Enzyme

Chitosan

Kompetenz im Weinberg

Spezies
Saccharomyces cerevisiae cerevisiae
Killerfaktor
Aktiv
Allgemeiner sensorischer Beitrag
Enhance varietal characters

Weißwein

Roséwein

Gärstockung beheben

For clean, low-temperature ferments
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, supporting freshness and fruityness, helping to lower pH. Recommended for both white and light red table wine production, Lalvin W15® can increase wine fullness.Gärgeschwindigkeit
Mittel
Lag-Phase
Sehr kurz
Stickstoffbedar
Hoch
Alkoholtoleranz
15 %
Flüchtige Säure
Niedrig
SO₂-Bildung
Niedrig
Maximaltemperatur
15 °C
Minimaltemperatur
10 °C
H₂S 170ppm
Niedrig
H₂S 60ppm
Niedrig