Elevate Your Wine with Lalvin K1-V1116™ Yeast: A Floral Aroma Maestro
For the passionate winemaker, Lalvin K1-V1116™ from INRA Montpellier in France is a stellar choice. This Saccharomyces cerevisiae var. cerevisiae yeast excels in low-temperature fermentations, producing an abundance of floral esters like isoamyl acetate, hexyl acetate, and phenyl ethyl acetate. These contribute to fresh floral aromas, enhancing neutral or high-yield grapes. It's also highly resilient in challenging conditions and a go-to for ice wine fermentation.
 
Key Features:
Floral Ester Production: Ideal for generating fresh, floral aromas in various wines.
Fermentation Resilience: Thrives in difficult conditions, including low turbidity and temperature.
Alcohol Tolerance: Effective in environments with up to 18% alcohol by volume.
Low H2S and SO2 Production: Ensures a cleaner fermentation process.
Optimal Temperature Range: Performs well between 10-35°C (50-95°F).
Convenient Packaging: Available in 5g nitrogen-flushed sachets for optimal viability.
 
FAQs:
Q: What sets Lalvin K1-V1116™ apart from other yeasts? 
A: Its ability to produce significant floral esters and operate in challenging fermentation environments makes it unique.

Q: Is Lalvin K1-V1116™ suitable for all wine types? 
A: Particularly effective for white wines and ice wines, it can also benefit a variety of wine types.

Q: How should the yeast be rehydrated? A: Rehydrate in 50ml of water at 35-37°C for 20 minutes before adding to the must.

Q: Can this yeast be used in a must? 
A: Direct rehydration in must is not recommended.

Q: What is the storage recommendation for Lalvin K1-V1116™? 
A: Store in dry conditions between 4 and 15°C for maintaining optimal viability.
 
Lalvin K1-V1116™ offers winemakers an exceptional tool for crafting wines with pronounced floral aromas and robust fermentation qualities. Its versatility and resilience make it a top choice for those seeking to enhance their winemaking craft.