Lalvin ICV K1-V1116

Lalvin K1™ (V1116) yeast was selected by INRA Montpellier in the Mediterranean region of France. At low temperatures (below 16°C) and with appropriate nutrient supply, Lalvin K1™ (V1116) is one of the yeasts that produces the most floral esters (isoamyl acetate, hexyl acetate, phenylethyl acetate). These esters lend a fresh floral aroma to neutral varieties or high-yielding grapes. Among the high ester producers, Lalvin K1™ (V1116) is the most resistant strain to difficult fermentation conditions, such as low NTU, low temperature and low unsaturated fatty acid content. Lalvin K1™ (V1116) is also a proven strain for the fermentation of ice wines.

This yeast is suitable for the fermentation of citrus-like fruits, as it produces fresh and lively flavors. Extremely resistant strain with high alcohol tolerance and cold tolerance.

Properties: Excellent cold tolerance, strong fermentation activity, stress tolerance.
Effect: Clean and stable fermentation, especially in cold conditions, fresh and lively flavors.

MICROBIOLOGICAL PROPERTIES

Saccharomyces cerevisiae var cerevisiae
Traditional analysis (according to the OIV code)
Viable yeast > 10 10 CFU/g
Dry matter > 92 %

WINE PROPERTIES

Very short LAG phase and vigorous fermentation
Medium relative nitrogen demand (under controlled laboratory conditions)
Very low H2S production
Alcohol tolerance up to 18% v/v (depending on fermentation conditions)
High SO2 production
Fermentation temperature: 10-35°C (50-95°F)
Killer factor: yes
Low foaming

USE

Rehydrate the yeast in 10x volume of chlorine-free water at 35-37°C. The use of Fortiferm rehydration nutrient at 30 g/hl is recommended.
Dissolve by stirring gently and wait 20 minutes.
Add the must. The temperature difference between the must to be inoculated and the rehydration medium should not be greater than 10° C (if necessary, acclimatize the temperature of the suspension by slowly adding must).
The total rehydration time should not exceed 45 minutes.
It is very important to use a clean container to rehydrate the yeast.
Rehydration in the must is not recommended.

DOSAGE:

For wines: 20-30 g/hl

For fruit mash: 20-30 g/100kg