![](https://products.lallemandwine.com/storage/images/Lalvin W15.png)
LALVIN W15™
(Saccharomyces cerevisiae cerevisiae)
For clean, low-temperature ferments
Dettagli del prodotto
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.
Selezionato da The Viticulture Research Station, Wädenswil, Switzerland
Tipi di vino
Informazioni tecniche
- Contributo sensoriale generale: Enhance varietal characters
- Fattore killer: Attivo
- Temperatura minima: 10 °C
- Temperatura massima: 15 °C
- Requisiti nutrizionali: Alto
- Coinoculo per FML : Vivamente consigliato
- Produzione di SO2: Basso
- Velocità di fermentazione: Moderata
- Tolleranza all'alcol : 16 %
- Produzione di glicerolo: Nessuna informazione