Lalvin Wine Yeast (K1-V1116)

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Delivery time: 1-3 Days
  • Saccharomyces cerevisiae cerevisiae
  • Competitive factor K2
  • Alcohol tolerance up to 18%
  • Particularly short lag phase
  • Moderate fermentation rate
  • Very large range of fermentation temperatures 50-95F (10°C to 35°C)
  • Low production of H2S
  • Low to average requirement in assimilable nitrogen
  • High O2 requirements (necessary for the synthesis of survival factors)
  • Low production of volatile acidity
  • Average SO2 production
  • Low foam formation

Lalvin ICV K1-V1116 was initially isolated in 1972 by Pierre Barre of the INRA Montpellier. When fermented at low temperatures (below 16°C) and with the right addition of nutrients, Lalvin ICV K1-V1116 is one of the most floral ester-producing yeasts (isoamyl acetate, hexyl acetate, phenyl ethyl acetate). These esters bring fresh, floral aromas to neutral varieties or high-yield grapes. Among the high ester producers, Lalvin ICV K1-V1116 is the most resistant to difficult fermentation conditions such as low turbidity, low temperature, and low fatty acid content. Lalvin ICV K1-V1116 is a proven strain for the fermentation of ice wines. It can also be used for rosé or red wines

Classification: Wine
Category: Ale
Type: Dry
Style: Red/Rose/Cider
Alchol Tol.: 18%
Attenuation: High
Temp. Range: 65-75 F
Flocculation: High
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