Lalvin ICV K1-V1116 dry yeast

Lalvin ICV K1-V1116 dry yeast

  • $1.79


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.

K1-V1116 is a very versatile yeast that will produce a wine or cider that has a fresh taste, and can be especially good for wines or ciders that are started from concentrate, which won’t have the natural yeast nutrients that will come from raw fruits. It’s also able to tolerate a very wide temperature range. If you do your fermenting in a place without much climate control, this is a great yeast that will produce good results even when conditions aren’t ideal.

Saccharomyces cerevisiae cerevisiae

  • Competitive factor K2
  • Alcohol tolerance up to 18%
  • Particularly short lag phase
  • Moderate fermentation rate
  • Very large range of fermentation temperatures (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

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