Wines that are fermented with the DW-46 typically have enhanced apricot and tropical fruit due to strong fatty acid ethyl ester production, as well as high polysaccharide levels which confer excellent mouthfeel. This yeast brings fullness and balance along with light aromatic ester notes as an excellent blending component.
White and rose' wines. Good for white-fleshed and stone-fruit fermentations. Can be used is for rum production to increase the aroma complexity.
- For fermentations smaller than 100L: 1 gram per 1L
- For fermentations larger than 100L: 30 – 50 grams per 100L
- Min temperature: 13 °C
- Max temperature: 22 °C
- Alcohol tolerance: 15 % v/v
- Fermentation kinetics/rate: Moderate
- Nutrient demand: Low
- Species: S. cerevisiae