Produktdetails

catalog

LALVIN ICV K1 Marquée™

Selected by the Institut Coopératif du Vin, France

Spezies
Saccharomyces cerevisiae cerevisiae

Killerfaktor
Aktiv

Allgemeiner sensorischer Beitrag
Neutral

Rotwein

Weißwein

Roséwein

LALVIN ICV K1 Marquée™ has been isolated in 1972 by Pierre Barre (INRA Montpellier) and then marked by the team of the same institute in order to make the follow-up of its implantation easier. Because of its fermentative abilities on a large temperature range and thanks to its resistance to alcohol, LALVIN ICV K1 Marquée™ allows to improve the security in the alcoholic fermentation in the difficult conditions of the wineries : high temperatures, big tanks, low turbidity, high SO2 content and/or high pressure of the indigenous micro-flora.

Gärgeschwindigkeit
Schnell

Glyzerinbildung
Hoch

Lag-Phase
Sehr kurz

Stickstoffbedar
Mittel

Alkoholtoleranz
18 %

Flüchtige Säure
Niedrig

SO₂-Bildung
Hoch

Maximaltemperatur
35 °C

Minimaltemperatur
10 °C

H₂S 170ppm
Sehr niedrig

H₂S 60ppm
Sehr niedrig

Gabe
Niedrig

Bildung von Acetaldehyd
Mittel

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