
Wine Yeasts

Wine Bacteria

Nutrients / Protectors

Specific Inactivated Yeasts

Enzymes

Chitosan

Vineyard Solutions

Selected by INRA Montpellier, France
Specie
Saccharomyces cerevisiae
Competitive Factor
Active
General Sensory Contribution
Esters

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
Fast
Glycerol Production
High
Lag Phase
Very short
Nitrogen Needs
Moderate
Alcohol Tolerance
18 %
Volatile Acidity
Moderate
SO₂ Production
High
Max. Temperature
35 °C
Min. Temperature
10 °C
H₂S 170ppm
Very low
H₂S 60ppm
Very low
Acetaldehyde Production
High