A rapid starter working between about 65 and 85 degrees F, capable of surviving a number of difficult conditions such as low nutrient musts and high levels of sulphur dioxide or sugar. Wines fermented with K1-V1116 have very low volatile acidity, hydrogen sulfide, and foam production. This strain tends to express the freshness of white grape varieties such as Sauvignon Blanc, Chenin Blanc, and Seyval. Fruit wines and wines from concentrates can also benefit from the capacity of K1-V1116 to adapt to difficult conditions. Restarts stuck fermentations and has a high competitive (killer) factor.