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Lalvin K1-V1116 Wine Yeast - Lallemand
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  • Lalvin K1-V1116 Wine Yeast - Lallemand
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  • Lalvin K1-V1116 Wine Yeast - Lallemand
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  • Lalvin K1-V1116 Wine Yeast - Lallemand
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  • Lalvin K1-V1116 Wine Yeast - Lallemand

Lalvin K1-V1116 Wine Yeast - Lallemand

4,00 EUR

Lalvin K1-V1116 for Ice Cider, Cider, Rosé, Fruit Wine, Sparkling Wines and Champagne Made from White Grapes, Fruit and Apples + Difficult Fermentations

Yeast strain: Saccharomyces cerevisiae

Lalvin K1-V1116 by Lallemand

  • Lalvin K1-V1116 is an outstanding yeast strain, especially for cider, ice cider and fruit wines, delivering exceptionally high fruit aroma intensity
  • Unlocks the full potential of your fruit, apples or grapes
  • High alcohol tolerance of up to approximately 18%
  • Lalvin K1-V1116 is one of Lallemand's highest ester-producing yeast strains and is ideal for must lacking aromatic complexity
  • This yeast is particularly well known for performing under difficult fermentation conditions, such as low nutrient levels, high sulphur content or high sugar concentrations in the must
  • Lalvin K1-V1116 initiates fermentation rapidly and ferments reliably between 10-35 °C
  • Capable of maintaining a stable fermentation even at lower temperatures
  • Produces wines and ciders with very low levels of volatile acidity and hydrogen sulphide

Lalvin K1-V1116 - Dosage

Lalvin K1-V1116 is normally dosed at 20 to 40 g per hL.

For must with a high alcohol potential above 13%, low nutrient content or other challenging fermentation conditions, proper rehydration together with a suitable Go-Ferm yeast protector is recommended.

 

Follow Lallemand's Recommended Method

 

Proper rehydration protects the yeast cells during the critical start-up phase and provides Lalvin K1-V1116 with the best conditions for a clean, stable and highly aromatic fermentation.

Rehydration without a Go-Ferm product

1. Rehydrate the yeast in clean water equal to 10 times its own weight at 35-40 °C
2. Stir gently and leave to stand for 20 minutes
3. Blend the rehydrated yeast with a small amount of must and gradually equalise the temperature
4. The temperature difference between the yeast mixture and the must should not exceed 5-10 °C
5. Then add the yeast mixture to the must

Rehydration using a Go-Ferm product

1. Dissolve Go-Ferm in clean water at 40-43 °C
2. Add Lalvin K1-V1116 at 35-40 °C
3. Allow the mixture to stand for 20 minutes
4. Gradually adjust the temperature to the must, ensuring the temperature difference does not exceed 10 °C
5. Add the yeast mixture to the must within a maximum of 30 minutes

Choose the appropriate Go-Ferm product according to the characteristics of the must, its alcohol potential and the expected fermentation difficulty.

Select your preferred quantity of Lalvin K1-V1116 when placing your order.

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Lalvin K1-V1116 for Ice Cider, Cider, Rosé, Sparkling Wines and Champagne Made from White Grapes, Fruit and Apples. Floral Notes. An Excellent Yeast Strain for Difficult Fermentations

Yeast strain: Saccharomyces cerevisiae var. cerevisiae

Developed by Lallemand in 1972 in collaboration with Pierre Barre, INRA Montpellier.

Lalvin K1-V1116 from Lallemand - Specific Technical Characteristics

  • Lalvin K1-V1116 is an excellent yeast strain, particularly for cider, ice cider and fruit wine, where it provides a very high degree of fruit aroma intensity
  • The yeast strain is particularly known for fermenting under difficult conditions, including low nutrient levels, high sulphur levels or high sugar concentrations in the must
  • Lalvin K1-V1116 starts fermentation rapidly and ferments reliably at 10-35 °C
  • K1-V1116 contributes to wines with very low levels of acetic acid and hydrogen sulphide
  • Lalvin K1-V1116 is one of the yeast strains that contributes the greatest amount of fresh and floral aromas to neutral varieties and high-yielding grape varieties
  • Lalvin K1-V1116 is also a proven yeast strain for fermenting icewine and must with a high sugar concentration

Lallemand K1-V1116 Wine Yeast - Additional Information

  • Alcohol tolerance: up to 18%
  • Nutrient requirement: low
  • Particularly suitable for reinoculating wines and musts where fermentation has become stuck
  • Ferments reliably and cleanly at low temperatures and performs dependably from approximately 10 °C
  • For cool fermentations, high sugar concentrations, high potential alcohol, low pH, low nutrient levels or other challenging fermentation conditions, the use of a suitable product from the Go-Ferm range during rehydration is recommended. Select the product and follow the corresponding rehydration method below

Lalvin K1-V1116

  • Recommended dosage: 20-40 g/hL
  • Fermentation temperature: 10-35 °C
  • Store in a cool, dry place in the original airtight container or vacuum packaging in which Lalvin K1-V1116 is supplied
 

Lalvin K1-V1116 Rehydration and Addition

 

Correct rehydration protects the yeast cells during the critical start-up phase and provides Lalvin K1-V1116 with the best conditions for a rapid, reliable and clean fermentation. The yeast can be rehydrated without a yeast protector, or you can select the Go-Ferm product that best suits the must and fermentation conditions.

Rehydration without a Go-Ferm Product

1. Rehydrate Lalvin K1-V1116 in 10 times the yeast's own weight of clean water at 35-40 °C. Rehydration directly in must is not recommended.
2. Leave the yeast to stand for 20 minutes and then stir gently.
3. Gradually add a small amount of must to the yeast suspension to slowly adjust the temperature.
4. The temperature difference between the yeast suspension and the must must not exceed 10 °C.
5. Then add the yeast suspension to the must.
6. The total rehydration time must not exceed 45 minutes.

Rehydration with Go-Ferm or Go-Ferm Protect Evolution

Go-Ferm is suitable for safe rehydration and yeast establishment under normal fermentation conditions. Go-Ferm Protect Evolution is developed for more stressful fermentation conditions, including high sugar concentrations, high potential alcohol, low pH, cool fermentation or nutrient-deficient must.

1. Mix the selected Go-Ferm product into clean water at 40-43 °C according to the product's dosage instructions.
2. Stir until the mixture is uniform and any lumps have dissolved.
3. When the temperature has fallen to 35-40 °C, add Lalvin K1-V1116 while stirring gently.
4. Allow the yeast to rehydrate for 20 minutes and then stir gently.
5. Gradually add a small amount of must so that the temperature difference between the yeast suspension and the must does not exceed 10 °C.
6. Then add the yeast suspension to the must.
7. Avoid leaving the yeast standing unnecessarily after rehydration.

Rehydration with Go-Ferm Sterol Flash

Go-Ferm Sterol Flash is used according to a different method from Go-Ferm and Go-Ferm Protect Evolution. The product is dispersed directly in water at a temperature above 15 °C and does not first need to be hydrated or dissolved at 40-43 °C.

1. Add Go-Ferm Sterol Flash directly to clean water at a temperature above 15 °C according to the product's dosage instructions.
2. Stir briefly so that the product is distributed evenly in the water.
3. Add Lalvin K1-V1116 and stir gently.
4. Allow the yeast to rehydrate for 15 minutes.
5. Then add the mixture directly to the must and distribute it thoroughly.
6. No separate acclimatisation or temperature adjustment of the yeast suspension is required before addition.

Select your Go-Ferm product:

Find the technical datasheet for Lalvin K1-V1116 from Nordisk SelvForsyning for Lallemand Wine here

Select the required size when ordering.

 

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