LALVIN ICV K1 Marquée™

(Saccharomyces cerevisiae cerevisiae)

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