Détails du produit

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Lalvin W15

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

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 rouge

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

Compatibilité FML
Fortement recommandée

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

Utilisation en co-inoculation
Très recommandée

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