Lalvin K1-V1116 “Montpellier” Wine Yeast

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.

From the producer:

Lalvin K1™ (V1116) has been selected by INRA Montpellier located in France in the Mediterranean region. When fermented at low temperatures (below 16°C) and with the right addition of nutrients, Lalvin K1™ (V1116) is one of the yeast producing the most floral esters (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 K1™ (V1116) is the most resistant strain in difficult fermentation conditions, such as low turbidity, low temperature and low fatty acid content. Lalvin K1™ (V1116) is also a proven strain for the fermentation of ice wines.

• GRAPE VARIETY PAIRING: Brings fresh floral aromas to neutral varieties or high-yield grapes
• WINE STYLES: Aromatic red, white, late harvest and sparkling wines
• AROMA: Flowery ester (banana and fresh red fruit)
• ALCOHOL TOLERANCE: Up to 18%
• FERMENTATION RANGE: 10-35°C (50-95°F)
• INOCULATION RATE: 0.2-0.4g/L