A fructophile for clean, low temperature ferments. W15 was isolated in 1991 from high quality Muller Thurgau must originating in the vineyards at the Viticulture Research Station in Wadenswil, Switzerland. W15 was developed to ferment dry whites at moderate speeds where bright fruit and heavy mouthfeel are desired. This yeast does just that, and it does so while respecting the varietal characteristics of the fruit. W15 can also be used to ferment high quality, fruit focused, light red wines from Pinot Noir and cool-climate Syrah. Short lag pahse, moderate rate fermenter at temperature ranges between 50 to 81 degrees F. Alcohol tolerant to 16%. W15 produces higher levels of glycerol and succinic acid especially at higher fermentation temperatures (above 77 degrees F).
Gewürztraminer, Riesling, Pinot Gris, Pinot Noir, Syrah, Rosé, French Hybrids, Fruit Wine
S. cerevisiae • cerevisiae
- Isolated in 1991 at the Swiss Federal Research Station in Wädenswil, Switzerland.
- Its low heat generation during fermentation helps winemakers minimize the potential for temperature spikes and possible H2S problems.
- Produces higher levels of glycerol and succinic acid, especially when fermented between 15-20°C(59-68°F), which helps add complexity to the mid-palate.
- In white wines, Lalvin W15TM helps retain bright fruit characters while optimizing mouthfeel and balance. It also performs well with both Pinot Noir and cooler climate Syrah.