Lalvin ICV K1-V1116™ Fruit Wine Yeast (Montpellier)

Lalvin K1™ (V1116) has been selected by INRA Montpellier located in France in the Mediterranean region. When fermented at low temperatures (below 16°C) and with the right addition of nutrients, Lalvin K1™ (V1116) is one of the yeast producing the most floral esters (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 K1™ (V1116) is the most resistant strain in difficult fermentation conditions, such as low turbidity, low temperature and low fatty acid content. Lalvin K1™ (V1116) is also a proven strain for the fermentation of ice wines.

K1V-1116 is designed to bring out the freshness of white grape wines. It ferements vigorously and will have no problem fermenting in a must that is nutrient low.

Type: Fruit, white wines, ice wines
Alcohol Tolerance %: 18
Minimum Fermentation Temperature: 50°F (10°C)
Maximum Fermentation Temperature: 95°F (35°C)
Viable yeast: > 10¹⁰ CFU/g
Dry matter: > 92 %
Other names: K1-V1116™, K1™ (V1116), K1V-1116