Lalvin ICV K1-V1116 Dry Wine Yeast - 5 gram

Lalvin ICV K1-V1116 Dry Wine Yeast - 5 gram

Lalvin ICV K1-V1116 is a proven strain for the fermentation of ice wines. It can also be used for rosé or red wines. Check out our Lalvin and Red Star wine yeast charts to compare the different yeasts.

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. 

Specifications:

• Wine Styles: Aromatic red, white, late harvest and sparkling wines.
• Aroma: Flowery ester (isoamyl acetate, hexyl acetate, phenyl ethyl acetate).
• Alcohol Tolerance: 18%
• Fermentation Temperature Range: 10-35°C (50-95°F)
• Saccharomyces cerevisiae cerevisiae
• Competitive factor K2
• Particularly short lag phase
• Moderate fermentation rate
• 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

ICV-K1-V1116_Yeast_Fact_Sheet