Lalvin K1-V1116 Yeast
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The V1116 has been isolated in 1972 by Pierre Barre of the INRA Montpellier. When fermented at low temperatures (below 16°C) and with the right addition of nutrients, V1116 is one of the more floral ester producing yeast (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, V1116 is the most resistant to difficult fermentation conditions such as low turbidity, low temperature, and low fatty acid content. V1116 is a proven strain for the fermentation of ice wines. It can also be used for rosé or red wines.
