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 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