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Lalvin W15

Isolated from a high quality Müller-Thurgau must by the Viticulture Research Station, Wädenswil, Switzerland

Specie
Saccharomyces cerevisiae cerevisiae

Competitive Factor
Active

General Sensory Contribution
Enhances varietal characters

Gewürztraminer
Spice, Rose, Citrus

Riesling
Floral, Citrus

Roussanne
Mineral, Spice, Citrus zest, Floral

Viognier
Spice

Red Wine

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

MLF Compatibility
Strongly recommended

Nitrogen Needs
High

Alcohol Tolerance
16 %

Volatile Acidity
Low

SO₂ Production
Low

Max. Temperature
27 °C

Min. Temperature
10 °C

H₂S 170ppm
Low

H₂S 60ppm
Low

Suitability for co-Inoculation
Very recommended

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