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.