Lalvin K1-V1116 Wine Yeast – 5g (Ice Wine / Rosé / Red Wine)

Lalvin K1-V1116 is a hardy wine yeast known for its fresh, floral aromas. It’s a proven choice for ice wines, and it also suits rosé and red wines.

Fermented cool (around 16°C) with the right nutrient additions, it’s one of the most floral, ester-producing wine yeasts available. It also copes well with difficult fermentation conditions. The strain was first isolated in 1972 by Pierre Barre at INRA Montpellier.

Specifications

• Sachet size: 5g
• Best for: ice wine, rosé and red wine
• Dose: 25–40g per 100L, depending on the sugar content and condition of the grapes. One sachet treats roughly 12–20L.

Technical properties

• Strain: Saccharomyces cerevisiae cerevisiae
• Killer factor: competitive (K2)
• Alcohol tolerance: up to 18%
• Fermentation temperature: very wide range, 10–35°C
• Lag phase: particularly short
• Fermentation rate: moderate
• Nitrogen requirement: low to average
• Oxygen requirement: high (needed to build survival factors)
• H2S production: low
• Volatile acidity: low
• SO2 production: average
• Foaming: low

How to use

1. Sprinkle the yeast into 5 times its weight of clean water at 40°C (25ml for a 5g sachet).
2. Leave for at least 20 minutes, stirring gently now and then to break up any clumps.
3. Add to the must.

Tips: Keep the total rehydration time under 45 minutes. Make sure the must is no more than 10°C cooler than the rehydrated yeast, so the yeast isn’t cold-shocked. Always rehydrate in a clean container, and don’t rehydrate the yeast directly in the must.

Downloads

• Technical data sheet – Lalvin K1-V1116 (PDF)
• Lalvin yeast quick reference chart (PDF)
• Lalvin red wine yeast reference chart (PDF)
• Lalvin white wine yeast reference chart (PDF)