LALVIN ICV K1 Marquée™

(Saccharomyces cerevisiae cerevisiae)

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.

Ausgewählt von The Institut Coopératif du Vin, France