W15® was isolated in 1991 from a high-quality Müller Thurgau must at the Viticulture Research Station in Wädenswil, Switzerland. W15 was developed to ferment dry white and red wines at moderate speeds, where bright fruit and good structure are desired due to the production of higher levels of glycerol and succinic acid. Very little heat is generated by W15® during fermentation, supporting freshness and fruityness, helping to lower pH. Recommended for both white and light red table wine production, Lalvin W15® can increase wine fullness.