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 most types of fruit fermentations (mampoer).
- 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