Lalvin W15
(Saccharomyces cerevisiae cerevisiae)

For clean, low-temperature ferments

  • Suitable for organic wine (EU 2018/848)
  • Suitable for NOP
  • Vegan

Product detailsWine typesTechnical informationProduct documentationPairing
Product DescriptionDocumentation

Product details

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.

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

Wine types


Technical information

  • General sensory contribution: Enhance varietal characters
  • Competitive factor: Active
  • Minimum temperature: 10 °C
  • Maximum temperature: 15 °C
  • Nutritional needs: High
  • MLF compatibility: Strongly recommended
  • SO2production: Low
  • Fermentation rate: Moderate
  • Alcohol tolerance: 16 %
  • Glycerol production: No info

Product documentation


  • Gewürztraminer: Spice, Rose, Citrus
  • Riesling: Floral, Citrus