Détails du produit

catalog

Lalvin V1116 (K1)

Selected by INRA Montpellier, France

Espèce
Saccharomyces cerevisiae

Facteur de competitivité
Actif

Contribution sensorielle
Esters

Pinot Gris
Floral

Roussanne
Floral

Sauvignon blanc
Grassy/Asparagus

Vin rouge

Vin blanc

Vin rosé

Jus à haute teneur en Brix

Redémarre ferment arrêté

The secure choice for light, fresh, crisp whites

Lalvin V1116 (K1)™ was isolated in 1972 by Pierre Barre of the INRA Montpellier. V1116 (K1)™ 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 (K1)™ 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 (K1)™ 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-).

Vitesse de fermentation
Rapide

Production de glycérol
Élevée

Phase de latence
Très courte

Compatibilité FML
Inhibe

Besoin en Azote
Modéré

Tolérance à l'alcool
18 %

Acidité volatile
Modérée

Production de SO₂
Élevée

Température max.
35 °C

Température min.
10 °C

H₂S 170 ppm
Très bas

H₂S 60 ppm
Très bas

Utilisation en co-inoculation
Pas recommandée

Production d'éthanal
Élevée

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