LALVIN W15™
(Saccharomyces cerevisiae cerevisiae)
For clean, low-temperature ferments
Detalles del producto
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.
Seleccionado por the Viticulture Research Station, Wädenswil, Switzerland
Tipos de vino
Información técnica
- Contribución sensorial general: Complements varietal character
- Factor de competitividad: Activo
- Temperatura mínima: 12 °C
- Temperatura máxima: 27 °C
- Requisitos nutricionales: Alta
- Compatibilidad FML : Muy recomendada
- Producción de SO2: Baja
- Velocidad de fermentación: Moderada
- Alcohol max : 16 %
- Producción de glicerol: Alta
Documentación del producto
Maridaje
- Pinot Noir: Red Fruit
- Riesling: Floral, Citrus
- Roussanne: Mineral, Spice, Citrus zest, Floral
- Viognier: Spice
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