Lalvin K1-V1116™
Mead & Wine Yeast
5 Grams
- 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
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, it produces 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, also the most resistant strain in difficult fermentation conditions, such as low turbidity, low temperature and low fatty acid content. Also a proven strain for the fermentation of ice wines.
DOSAGE RATE: 1 x 5g sachet for 4.5 – 23L
1. Rehydrate the yeast in 50ml of water, at a temperature between 35-37°C (95-98.6°F).
2. Dissolve by gently stirring and wait for 20 minutes.
3. Add the must. The difference in temperature between the must to be inoculated and the rehydration medium should not be higher than 10°C (if necessary, acclimatize the temperature of the medium by slowly adding must).
4. The total rehydration time should not exceed 45 minutes.
5. It is crucial that a clean container is used to rehydrate the yeast.
6. Rehydration in must is not recommended.
• It is recommended to use complex nutrition nitrogen source, such as either Fermaid AT™ or Fermaid O™.
