Product details


Lalvin V1116

Selected by INRA Montpellier, France

Saccharomyces cerevisiae

Competitive Factor

General Sensory Contribution

Red Wine

White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

The secure choice for light, fresh, crisp whites

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-).

Fermentation Speed

Glycerol Production

Lag Phase
Very short

Nitrogen Needs

Alcohol Tolerance
18 %

Volatile Acidity

SO₂ Production

Max. Temperature
35 °C

Min. Temperature
10 °C

H₂S 170ppm
Very low

H₂S 60ppm
Very low

Acetaldehyde Production

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