The sensory profile of wines made with DW- 47 demonstrate an enhanced aroma and flavour due to many aromatic compounds produced by this strain during fermentation. It tends to allow the expression of good levels of terpenes, including citronellol, nerol and geraniol (flowery/ perfume character) with additional citrus driven aromas and flavours. Due to the release of polysaccharides into the must during fermentation, this yeast contributes to a round, soft palate.
Can be used for white and rose wines. Good for fruit fermentations.
For fermentations smaller than 100L
15 grams per 25L
For fermentations larger than 100L
25 – 30 grams per 100L
Min temperature: 15 °C
Max temperature: 30 °C
Alcohol tolerance: 15 % v/v
Fermentation kinetics/rate: Moderate fermentation rate
Nutrient demand: Low
Volatile acidity production: Very low
Species: S. cerevisiae