ICV K1V-1116Saccharomyces cerevisiae
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 10° and 35°C (50° and 95°F), capable of surviving a number of difficult conditions, such as low nutrient musts and high levels of sulfur dioxide (SO2) or sugar. Wines fermented with the K1V-1116 have very low volatile acidity, hydrogen sulfide (H2S) and foam production.
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.
Highly recommended for dry whites, aged reds, and late harvest wines.
Buy 10 packs of KIV-1116 Lalvin Yeast for Winemaking Now
great yeast for homebrewed mead, outcome tastes better than of lalvin ec 1118. but very cloudy. just not so pleasant on sight.Read Best Reviews of 10 packs of KIV-1116 Lalvin Yeast for Winemaking Here
This stuff explodes out of the gate, fast start I've used it for both chocolate and strawberry mead. Very active with a complete fermentation. I will use it again.Want 10 packs of KIV-1116 Lalvin Yeast for Winemaking Discount?
The wine is still makiing so I won't know for a while whether it will taste yeasty but the fact that it is still working is an indicator that it is doing it's expected job. We'll know in a month or so!
