LALVIN ICV K1 Marquée™
(Saccharomyces cerevisiae cerevisiae)

  • Suitable for organic wine (EU 2018/848)
  • Suitable for NOP
  • Vegan

Product detailsWine typesTechnical informationProduct documentation
Product DescriptionDocumentation

Product details

LALVIN ICV K1 M 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.

Selected by The Institut Coopératif du Vin, France

Wine types


Technical information

  • Competitive factor: Active
  • Minimum temperature: 10 °C
  • Maximum temperature: 35 °C
  • Nutritional needs: Moderate
  • MLF compatibility: Inhibiting
  • SO2production: High
  • Fermentation rate: Fast
  • Alcohol tolerance: 18 %
  • Glycerol production: High

Product documentation