K1 V1116 Lalvin Dry Yeast 5g Packet
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K1 V1116 Lalvin Dry Yeast 5g Packet

Code: K1V1116
$3.99
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Product Description

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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.

Sometimes known as Montpellier yeast.
  • 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


Rehydrate Lalvin ICV K1-V1116 in 5 times its weight of water at 40°C. Let stand for at least 20 minutes then gently stir occasionally to break up any clumps. Add to the must.

Notes:
– The total rehydration duration should never exceed 45 minutes.
– Avoid cold shocking the yeast. The temperature drop between the must to be inoculated and the rehydration medium should never be above 10°C (in case of doubt, please contact your supplier or Lallemand)
– It is essential to rehydrate the yeast in a clean container.
– Initial rehydration in must is not advisable.