Lalvin
Wine Yeast, ICV-K1 (V1116)
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Lalvin
Wine Yeast, ICV-K1 (V1116) (8932) |
Use for producing wines from grapes and fresh fruit. (All Purpose and stuck fermentation)
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.
The K1V-1116 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 K1V-1116 to adapt to difficult fermentation conditions.
Restarts stuck fermentations.
- Starting Speed: Very Quick
- Fermenting Speed: Fast
- Temperature Range: 10-35°C
- Alcohol Tolerance: 18%
- Nutrient Requirement: Medium
- High K factor
- Dosage: 5g in 12.5-25 litres
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Net Weight: 5 g |
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