Dettagli prodotto

catalog

Lalvin W15

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

Specie
Saccharomyces cerevisiae cerevisiae

Fattore killer
Presente

Contributo sensoriale
Enhance varietal characters

Vino rosso

Vino bianco

Vino rosato

Alte gradazioni

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. LALVIN 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.

Velocità di fermentazione
Moderata

Fase di latenza
Molto breve

Esigenze nutrizionali
Elevata

Tolleranza all'alcol
16 %

Acidità volatile
Bassa

Produzione di SO₂
Bassa

Temperatura massima
15 °C

Temperatura minima
10 °C

Produzione di H₂S 170 ppm
Bassa

Produzione di H₂S 60 ppm
Bassa

Scarica l’application gratuita

Scarica in seguito