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Euroyeast by Nordisk SelvForsyning
Lalvin W15 - Yeast from Lallemand
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  • Lalvin W15 - Yeast from Lallemand
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  • Lalvin W15 - Yeast from Lallemand

Lalvin W15 - Yeast from Lallemand

Price from 1,28 EUR

Lalvin W15 for Complex Wines. Particularly Suitable for Icewine, Cider & Sparkling Wines

Yeast strain: Saccharomyces cerevisiae var. cerevisiae.

Discovered in 1991 in Wädenswill, Switzerland and developed by Lallemand.

Designed for clean fermentations at low temperatures, this yeast ferments at a moderate rate, produces high levels of glycerol and develops ciders and wines with delicate, fruity aromas. Lalvin W15 is highly sought after for late-harvest varieties and icewine thanks to its ability to ferment reliably at temperatures as low as 10°C and its excellent osmotic tolerance.

LALVIN W15 from Lallemand - Specific Characteristics

  • Excellent osmotic tolerance, wide temperature range and reliable fermentation down to 10°C
  • Produces high levels of glycerol and succinic acid
  • Moderate fermentation rate and generates very little heat during fermentation
  • Alcohol tolerance up to 16%
  • Reliable and ensures stable fermentation of base wines, even at low temperatures
  • Sensory profile: Glycerol enhances the wine's fruity aromas while providing excellent mouthfeel
 

Follow Lallemand's Method

 

Proper rehydration protects the yeast cells during the critical start-up phase and gives Lalvin W15 the best possible conditions for a stable, clean and aromatic fermentation.

Rehydration without a Go-Ferm product

1. Rehydrate the yeast in 10 times its own weight of clean water at 35-40 °C
2. Stir gently and leave to stand for 20 minutes
3. Mix the rehydrated yeast with a small amount of must and gradually adjust the temperature
4. The temperature difference between the yeast mixture and the must should not exceed 5-10 °C
5. Then add the yeast mixture to the must

Rehydration with a Go-Ferm product

1. Dissolve Go-Ferm in clean water at 40-43 °C
2. Add Lalvin W15 at 35-40 °C
3. Leave the mixture to stand for 20 minutes
4. Gradually adjust the temperature to the must with a maximum temperature difference of 10 °C
5. Add the yeast mixture to the must within a maximum of 30 minutes

Choose the appropriate Go-Ferm product according to the characteristics of your must, its alcohol potential and the expected fermentation difficulty.

Select the desired quantity of Lalvin W15 when ordering.

Choose variant

Lalvin W15 for Clean, Fruity, Complex Wines, Particularly Suitable for Ice Wine, Cider and Sparkling Wines

Yeast strain: Saccharomyces cerevisiae var. cerevisiae.

Discovered in 1991 in Wädenswil, Switzerland, and developed by Lallemand.

For clean fermentations at low temperatures, where the yeast ferments at a moderate rate, produces particularly high levels of glycerol and develops ice ciders, ciders and sparkling wines with fine, fruity aromas. 

Lalvin W15 is highly sought after for late-harvest varieties and ice wine due to its ability to ferment reliably under cool conditions and its particularly good osmotic tolerance.

LALVIN W15 from Lallemand - Specific Technical Characteristics

  • Particularly good osmotic tolerance
  • Produces high levels of glycerol and succinic acid
  • Moderate fermentation rate and low heat production during fermentation
  • Broad temperature range, down to 10 °C
  • Alcohol tolerance up to 16%
  • Reliable and ensures stable fermentation of base wines even at low temperatures
  • Sensory profile: glycerol enhances the wine's fruity aromas and provides good mouthfeel

LALVIN W15

  • Dosage: 20-40 g/hL
  • Fermentation temperature: 10 - 27 °C
  • Store in a dry place in the airtight container/vacuum pack in which LALVIN W15™ is supplied, at a temperature between 4-12 °C

 

Rehydration without a yeast protectant

  1. Rehydrate the yeast in 10 times its own weight of water at 35–40 °C
  2. Stir gently and leave to stand for 20 minutes
  3. Mix the rehydrated yeast with a small amount of must and gradually adjust the temperature to a maximum difference of 5–10 °C compared with the must
  4. Then add to the must

Rehydration with a yeast protectant

For must with high alcohol potential, cool fermentation or other challenging conditions, the use of a selected GO-FERM product during rehydration is recommended.

  1. Add Go-Ferm Protect Evolution according to the package instructions to clean water at 40–43 °C. Stir until any lumps are completely dissolved.
  2. When the temperature of the solution is between 35–40 °C, sprinkle Lalvin W15 onto the surface and stir gently. Make sure that all lumps are completely dissolved.
  3. Leave to stand for 20 minutes and gently stir again
  4. Slowly add must to the solution. The temperature difference between the must and the yeast solution must not exceed 10 °C. If necessary, the solution can be further acclimatised by gradually adding more must
  5. The entire process must not exceed 30 minutes

View the Lalvin W15 technical data sheet from Euroyeast by Nordisk SelvForsyning for Lallemand Wine here

Select the desired size when ordering.

 

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