Lalvin ICV K1-V1116™
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.
Benefits
- GRAPE VARIETY PAIRING: Brings fresh floral aromas to neutral varieties or high-yield grapes
- WINE STYLES: Aromatic red, white, late harvest and sparkling wines
- AROMA: Flowery ester (banana and fresh red fruit)
- ALCOHOL TOLERANCE: Up to 18%
- FERMENTATION RANGE: 10-35°C (50-95°F)
- INOCULATION RATE: 0.2-0.4g/L
Related products
Lalvin D47™ has been isolated in France in the Côtes-du-Rhône area by the ICV (Institut Coopératif du Vin) to produce full-bodied barrel-fermented Chardonnay and other white varietal grapes.
Lalvin QA23™ was selected in Portugal by the University of Tras os Montes e Alto Douro (UTAD) in cooperation with Viticultural Commission of Vinhos Verdes region.
Lalvin Bourgovin RC212™ has been isolated in the Burgundy region of France, by the Bureau Interprofessionel des Vins de Bourgogne (BIVB) for its ability to highlight the Pinot Noir grape variety qualitative potential, especially in regards to the polyphenols.
Lalvin EC1118™ has been selected in a famous sparkling wine region for its excellent properties in producing sparkling base wine as well as “in-bottle” secondary fermentation.