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In stock
(12)
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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
