This killer strain is a great strain for restarting stuck fermentations, and does well, with proper nutrient additions, fermented at lower temperatures, where it produces strong, floral esters. Ideal for neutral and high-yield grape varieties.
This is a great strain for dry whites, such as Sauvignon Blanc, Semillon, Chenin Blanc, White French Hybrids and American Cultivars. Also does well for Sparkling Wines, Fruit Wines, Mead and Cider.
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.