Lalvin V1116
(Saccharomyces cerevisiae)

The secure choice for light, fresh, crisp whites

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

Product detailsWine typesTechnical informationProduct documentation
Product DescriptionDocumentation

Product details

Lalvin V1116 ™ was isolated in 1972 by Pierre Barre of the INRA Montpellier. V1116 ™ tends to express the freshness of white grape varieties. Natural fresh fruit aromas are retained for longer, compared to wines fermented with standard yeast (such as Prise de Mousse). When fermented at low temperatures (below 16°C) and with the right addition of nutrients, V1116 ™ is one of the more flowery ester producers (isoamyl acetate, hexyl acetate and phenyl ethyl acetate). Among the high ester producers, V1116 (K1)™ is the most resistant to difficult fermentation conditions, such as low turbidity, low temperature and low fatty acid content. V1116 ™ is recommended for the fermentation of icewines. It can also be used for rosé or basic red wines. Not malolactic-bacteria compatible. Low vinyl phenol production (POF-).

Selected by Selected by INRA Montpellier, France

Wine types


Technical information

  • General sensory contribution: Esters
  • 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