Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Specie
Saccharomyces cerevisiae cerevisiae
Competitive Factor
Active
General Sensory Contribution
Enhance varietal characters
Gewürztraminer
Spice, Rose, Citrus
Riesling
Floral, Citrus
White Wine
Rosé Wine
High Brix Juice
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.Fermentation Speed
Moderate
Lag Phase
Very short
Nitrogen Needs
High
Alcohol Tolerance
16 %
Volatile Acidity
Low
SO₂ Production
Low
Max. Temperature
15 °C
Min. Temperature
10 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
