Lalvin ICV K1-V1116™
Lalvin K1™ (V1116) Fresh and Fruity Styles 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, Lalvin K1™ (V1116) is one of the yeast producing 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, Lalvin K1™ (V1116) is the most resistant strain in difficult fermentation conditions, such as low turbidity, low temperature and low fatty acid content. Lalvin K1™ (V1116) is also a proven strain for the fermentation of ice wines.
Quick facts
| Wine styles | Fresh and Fruity Styles. Aromatic Red, White, Late Harvest, and Sparkling Wines. Useful for a wide range of applications, including mead and fruit cider fermentations. |
|---|---|
| Temperature range | 10 - 35°C (50 - 95°F) |
| Aroma | Flowery ester (banana and fresh red fruit) |
| Alcohol tolerance | Up to 18% |
| Inoculation rate | 0.2-0.4 g/L |
Benefits
- Exceptional floral ester production
- Enhances aroma for neutral grapes
- Robust and clean fermentation
- High performance in ice wine fermentation
- High alcohol tolerance
More information
GMO-free and gluten-free
FAQ
Lalvin K1™ ability to produce clean fermentations and enhance the aromatic profile of a wide range of grape varieties make it exceptionally versatile.
It pairs particularly well with:
- Neutral Whites like Pinot Grigio, Madeleine Angevine, and Chenin Blanc: boosting floral and fruity notes.
- Fruit-based musts: maintaining clarity and highlighting fresh fruit character.
- Light reds and rosés: supporting crisp profiles with pleasant aromatics.
Yes, Lalvin K1V-1116™ (K1) is a great choice for making cider, offering unique benefits for diverse cider profiles. It actively contributes to:
- Aromatic complexity: develops a distinct ester profile that enhances cider’s aroma.
- Balanced acidity: helps retain apple acidity for crisp, refreshing ciders.
Yes, Lalvin K1™ (V1116) is an excellent choice for making aromatic meads due to its high ester production. This robust strain ensures clean, reliable results that let honey and added fruits or spices shine.
The dosage rate is 0.2-0.4g/L, so 1 sachet of 5g is good for a volume of 12.5 to 25L, or 3.3 to 6.6 US gallons.
Related products
Lalvin 71B™ has been isolated and selected by INRA Narbonne (France), for its ability to produce a high level of esters (isoamyl ester), allowing it to reinforce the aromatic profile of wines fermented from neutral varieties.
Lalvin QA23™ was selected in Portugal by the University of Tras os Montes e Alto Douro (UTAD) in cooperation with Viticultural Commission of Vinhos Verdes region.
Lalvin Bourgovin RC212™ has been isolated in the Burgundy region of France, by the Bureau Interprofessionel des Vins de Bourgogne (BIVB) for its ability to highlight the Pinot Noir grape variety qualitative potential, especially in regards to the polyphenols.
Lalvin D47™ has been isolated in France in the Côtes-du-Rhône area by the ICV (Institut Coopératif du Vin) to produce full-bodied barrel-fermented Chardonnay and other white varietal grapes.