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LALVIN ICV K1 Marquée™

Selected by the Institut Coopératif du Vin, France

Specie
Saccharomyces cerevisiae cerevisiae

Competitive Factor
Active

Red Wine

White Wine

Rosé Wine

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. For more information please contact our distributor.

Fermentation Speed
Fast

Glycerol Production
High

Lag Phase
Very short

MLF Compatibility
Inhibiting

Nitrogen Needs
Moderate

Alcohol Tolerance
18 %

Volatile Acidity
Low

SO₂ Production
High

Max. Temperature
35 °C

Min. Temperature
10 °C

H₂S 170ppm
Very low

H₂S 60ppm
Very low

Suitability for co-Inoculation
Not recommended

Reaction to O₂ addition
Low

Acetaldehyde Production
Moderate

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