A popular ester-producing strain that works well in difficult fermentation conditions. Used in all kinds of wines, and especially well-suited for fruit wines, ice wines, and aromatic whites.
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.
- Saccharomyces 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 hydrogen sulfide
- Low to average nitrogen requirements
- High oxygen requirements
- Low production of volatile acidity
- Average sulfur dioxide production
- Low foam formation
- Recommended dosage rate: 0.2 to 0.4 grams per litre.
- Initial rehydration in must is not advisable. Rehydrate in water.
- Technical Data Sheet (PDF, 67 KB)