Lalvin K1-V1116 wine yeast is a resilient Saccharomyces cerevisiae var. cerevisiae strain for home winemakers who want pronounced floral aromas and dependable fermentation. The 5 g sachet performs across a broad 10–35°C range, tolerates up to 18% alcohol by volume and is especially suited to white wines, ice wines, neutral grapes and high-yield grapes.
At a glance
-
Product: Wine yeast
-
Strain: Lalvin K1-V1116, Saccharomyces cerevisiae var. cerevisiae
-
Pack size: 5 g (0.176 oz) nitrogen-flushed sachet
-
Fermentation temperature: 10–35°C (50–95°F)
-
Alcohol tolerance: Up to 18% ABV
-
Vendor: Lallemand
Why winemakers choose it
- Produces fresh floral esters, including isoamyl acetate, hexyl acetate and phenyl ethyl acetate.
- Works well for low-temperature fermentations.
- Provides reliable fermentation in challenging conditions, including low turbidity and low temperatures.
- Produces low levels of hydrogen sulfide (H2S) and sulfur dioxide (SO2).
- Particularly effective for white wines and ice wines, while also benefiting a variety of wine styles.
How to use
- Rehydrate the yeast in 50 ml of water at 35–37°C.
- Allow the yeast to rehydrate for 20 minutes.
- Add the rehydrated yeast to the must. Direct rehydration in the must is not recommended.
Frequently asked questions
What is Lalvin K1-V1116 wine yeast used for?
It is used to ferment wine, particularly white wines and ice wines. Its floral ester production can also suit neutral or high-yield grapes and a variety of other wine types.
What temperature does Lalvin K1-V1116 yeast ferment at?
Lalvin K1-V1116 performs between 10 and 35°C (50 and 95°F).
How do I rehydrate Lalvin K1-V1116 yeast?
Rehydrate it in 50 ml of water at 35–37°C for 20 minutes before adding it to the must. Direct rehydration in the must is not recommended.
How should I store Lalvin K1-V1116 yeast?
Store the nitrogen-flushed sachet in dry conditions between 4 and 15°C to maintain optimal viability.
