K1-V1116 wine yeast
(CURRENTLY ONLY 5GM SACHETS AVAILABLE)
ICV K1V-1116 Montpellier wine yeast
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.
alcohol tolerant up to 18%
Excellent general purpose choice for wines made with fruit, concentrates and cider.
The K1 V1116 strain tends to express the freshness of white grape varieties such as Sauvignon Blanc, Chenin Blanc and Seyval. The natural fresh fruit aromas are retained longer than with other standard yeast strains. Fruit wines and wines made from concentrates poor in nutrient balance benefit from the capacity of K1 V1116 to adapt to difficult fermentation conditions. Restarts stuck fermentations.
Highly recommended for dry whites, aged reds, and late harvest wines.
Download Yeast Data Sheet
How to use:
Rehydrate 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.
– 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.