LALVIN V 1116® or ICV K1® was selected by Insitut Coopératif du Vin (ICV). On of the first yeast reconised to have "killer" properties. Lalvin V1116 / ICV K1® tends to express freshness of white grape varieties. Natural fresh fruit aromas are retained for a longer time when compared with wines fermented with standard yeast strains . When fermented at low temperatures (below 16°C) and with the right addition of nutrients (Fermaid K or E), Lalvin V 1116® is one of the more flowery ester producers (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 V 1116® is the most resistant to difficult fermentation conditions such as low turbidity, low temperature, and low fatty acid content. Lalvin V 1116® can withstand a wide range of fermentation temperatures (10 to 42°C) and tolerate alcohol up to 18%. Lalvin V 1116® is recommended for the fermentation of ice wines. It can also be used for rosé or basic red wines.
