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K1 V1116 Lalvin Dry Yeast 8g
Code: K1V1116xxx
$3.99
Product Description
•••••
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.