Lalvin K1-V1116, 5 g sachet
Great for Restarting Stuck Fermentations, Sauvignon Blanc, Semillon, Chenin Blanc, White French Hybrids, American Cultavars, Sparkling Wine Base, and Fruit Base or Fruited Wines, and Ice Wine
16 Item Items
Warning: Last items in stock!
Selected by the Institut coopératif du vin in Montpellier among numerous killer strains isolated and studied by Pierre Barre at INRA, the K1V-1116 strain was the first competitive factor yeast to go into commercial production and has become one of the most widely used active dried wine yeasts in the world.
Oenological properties and applications
The K1V-1116 strain is a rapid starter with a constant and complete fermentation between 10° and 35°C (50° and 95°F), capable of surviving a number of difficult conditions, such as low nutrient musts and high levels of sulfur dioxide (SO2) or sugar. Wines fermented with the K1V-1116 have very low volatile acidity, hydrogen sulfide (H2S) and foam production.