Lalvin W15
W15 was isolated in 1991 from a high-quality Müller Thurgau must at the Viticulture Research Station in Wädenswil, Switzerland.
This yeast 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 formation of sulfide aromas and good osmotic tolerance has been noted for late harvest fermentations and icewine.
In white wines, Lalvin W15 helps retain bright fruit characters while optimizing mouthfeel and balance. It also performs well with both Pinot Noir and cooler climate Syrah.
W15 can also be used with Cider
Recommended Styles: Cider, Fruit Wines, Rosé, Gewurtztraminer, Riesling, Pinot Noir, Syrah, French Hybrids
