Yeast Specification Details
Commercial Provider: LALVIN
Catalog Number: K1V-1116
Yeast Type: Wine
Delivery Method: Dry Yeast Strain
Notes: ORIGIN 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 15° and 30°C (59° and 86°F), capable of surviving a number of difficult conditions, such as low nutrient musts and high levels of SO2 or sugar. Wines fermented with the K1V-1116 have very low volatile acidity, H2S and foam production.
The K1V-1116 strain tends to express 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 K1V-1116 to adapt to difficult fermentation conditions. Restarts stuck fermentations.
Flocculation: N/A
Attenuation: N/A
Ferment Temp: 59° and 86°F
Commercial Source: Unknown Source