LALVIN ICV/K1 MARQUEE 0.02 kg

At low temperatures (below 16°C) and with appropriate nutrient supplementation, Lalvin K1™ (V1116) is one of the yeasts that produces the most floral esters (isoamyl acetate, hexyl acetate, phenylethyl acetate). These esters lend a fresh floral aroma to neutral varieties or high-yielding grapes.

In stock

DESCRIPTION

The LALVIN V1116™ “K1(ICV/INRAE)”™ has been selected by the ICV Group (Institut Coopératif du Vin) from numerous strains isolated and studied in 1972 by Pierre Barre of the INRAE Montpellier.
LALVIN V1116™ “K1(ICV/INRAE)”™ expresses freshness of white grape varieties. Fresh fruit aromas are retained for a longer time when compared with wines fermented with other yeast strains (such as Prise de Mousse). LALVIN V1116™ “K1(ICV/INRAE)”™ is one of the highest ester producers, well-suited for juices lacking aromatic complexity (as can be the case with neutral varieties and/or during high density, high yield vine production.
It performs well under difficult conditions such as extreme temperatures, high alcohol (18 % v/v), and low turbidity.

PROPERTIES

Saccharomyces cerevisiae var. cerevisiae
Optimal fermentation temperature range: 10 to 35 °C
Alcohol tolerance up to 18% v/v
Particularly short lag phase
Fast fermentation rate
Competitive (“Killer K2”) factor neutral
Low relative nutritional requirement
Low volatile acidity production
Average to high SO2 production
Low H2S production
Low foam formation
O2 requirement: high (necessary for the synthesis of survival factors)
• Recommended for white wines, cider, ice wines. It can also be used for rosé or red wines

INSTRUCTIONS FOR OENOLOGICAL USE

A. Rehydration without yeast protector
Dosage rate: 20 to 40 g/hL

Rehydrate the yeast in 10 times its weight in water (temperature between 35 °C and 40 °C).
Resuspend the yeast by gently stirring and wait for 20 minutes.
Mix the rehydrated yeast with a little juice/must, gradually adjusting the yeast suspension temperature to within 5-10 °C of the juice/must temperature.
Inoculate into the must.

B. Rehydration with a yeast protector
In musts with high alcohol potential (> 13% v/v), with low turbidity (< 80 NTU) or other challenging conditions,
the use of one of our GO-FERM™ products (wine yeast protector) during yeast rehydration is recommended.
Follow rehydration instructions according to the selected GO-FERM™ product.
Notes:
The total rehydration time should not exceed 45 minutes. It is crucial that a clean container is used to rehydrate
the yeast. Rehydration directly in must is generally not advisable. Ensure yeast nutrition is appropriately
managed during fermentation.

PACKAGING AND STORAGE

Available in 500 g and 10 kg
Store in a cool dry place
To be used once opened