Lalvin ICV K1-V1116 was initially isolated in 1972 by Pierre Barre of the INRA Montpellier. When fermented at low temperatures (below 16°C) and with the right addition of nutrients, Lalvin ICV K1-V1116 is one of the most floral ester-producing yeasts (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 ICV K1-V1116 is the most resistant to difficult fermentation conditions such as low turbidity, low temperature, and low fatty acid content. Lalvin ICV K1-V1116 is a proven strain for the fermentation of ice wines. It can also be used for rosé or red wines.
MICROBIOLOGICAL AND OENOLOGICAL PROPERTIES
Saccharomyces cerevisiae cerevisiae
Competitive factor K2
Alcohol tolerance up to 18%
Particularly short lag phase
Moderate fermentation rate
Very large range of fermentation temperatures (10°C to 35°C)
Low production of H2S
Low to average requirement in assimilable nitrogen
High O2 requirements (necessary for the synthesis of survival factors)
Low production of volatile acidity
Average SO2 production
Low foam formation
White, Red and Rose winemaking: 25 to 40 g/hl
Note: dosage range is based on the must sugar content and sanitary state of the grapes and winery.
HOW TO USE
Rehydrate Lalvin 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.