LALVIN W15™
(Saccharomyces cerevisiae cerevisiae)
For clean, low-temperature ferments
Détails du produit
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.
Sélectionné par the Viticulture Research Station, Wädenswil, Switzerland
Types de vins
Information technique
- Contribution organoleptique générale : Complements varietal character
- Facteur de compétitivité : Actif
- Température minimale : 12 °C
- Température maximale: 27 °C
- Besoins nutritionnels: Elevée
- Compatibilité FML : Fortement conseillée
- Production de SO2: Faibles
- Vitesse de fermentation : Modérée
- Tolérance à l'alcool : 16 %
- Production de glycérol : Elevée
Documentation sur le produit
Cépages recommandés
- Pinot Noir: Red Fruit
- Riesling: Floral, Citrus
- Roussanne: Mineral, Spice, Citrus zest, Floral
- Viognier: Spice
Produits liés
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