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K1-1116 yeast
K1-1116 yeast

K1-1116 yeast

Item No. 98-K1V1116
Selected by the ICV in Mont­pellier, France, among numerous killer strains isolated and studied by Pierre Barre at INRA. When fermented at low temperatures (16°C/61°F) with proper nutrition, it is a strong floral ester producer, especially in neutral or high-yield varieties. Among the high ester
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Description
Selected by the ICV in Mont­pellier, France, among numerous killer strains isolated and studied by Pierre Barre at INRA.

When fermented at low temperatures (16°C/61°F) with proper nutrition, it is a strong floral ester producer, especially in neutral or high-yield varieties.

Among the high ester production strains, Lalvin V1116TM is the most tolerant of difficult fermentation conditions such as extreme temperatures, high alcohol (18% v/v) and low turbidity.

Ferments well under stressed conditions and is useful in restarting stuck fermentations, especially when relative fructose levels remain high.
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