LALVIN® W

LALVIN® W – Flavour-saving white wine yeast with high final fermentation

LALVIN® W is a specially selected dry pure breeding yeast (Saccharomyces cerevisiae) from the LWG Veitshöchsheim for the controlled fermentation of high-quality white musts.

The yeast is particularly suitable for grape varieties such as Silvaner, Burgundy varieties, Riesling, Müller-Thurgau, Gutedel and Bacchus. It provides a reinforced, aroma-saving fermentation and forms fine, tender-fruited secondary aromas with a low vegetative influence.

Product benefits

• Good fermentation
• Non-flavouring and controlled fermentation
• High final fermentation
• Pronounced killer properties (dominance over wild yeast)
• Low formation of undesirable by-products (SO2, H2S, volatile acid)
• Alcohol tolerance up to 14% by volume

Recommended dose

• White wine: 20–30 g/hl
• In difficult conditions: 30–50 g/hl

Application

• Stir into the 10-fold Quantity Most water mixture (37–40 °C)
• Stir again after about 10 minutes
• Admitting the Most
• Optimal fermentation temperature: 15–18 °C
• Starting temperature at least 13 °C
• Fermentation temperature should not exceed 25 °C

Tip: To support difficult musts, the addition of vitamin B1 and fermentation salt is recommended.

Unopened packs can be stored at 4–10 °C for up to 4 years.