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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

Price from 1,28 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.

Choose variant

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

Yeast strain: Saccharomyces cerevisiae 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 outstanding yeast strain, particularly for cider, ice cider and fruit wines, providing an exceptionally high level of fruit aroma intensity
  • This yeast strain is especially renowned for performing under difficult conditions, such as low nutrient levels, high sulphur content or high sugar concentrations in the must
  • LALVIN K1-V1116 initiates fermentation rapidly and ferments consistently between 10-35 °C, maintaining excellent stability even at lower temperatures
  • K1-V1116 produces wines with very low levels of volatile acidity and hydrogen sulphide
  • Lalvin K1-V1116 is one of the yeast strains that contributes the highest level of fresh floral aromas to neutral grape varieties or high-yielding grapes
  • Lalvin K1 (V1116) is also a proven strain for the fermentation of ice wines

Lallemand V1116 Wine Yeast - Additional Information

  • Alcohol tolerance: 18%
  • Nutrient requirement: Low
  • Highly suitable for restarting stuck fermentations
  • This yeast strain ferments cleanly and reliably even at low temperatures and performs consistently from as low as 10 °C
  • It is essential to use a Go-Ferm yeast protector or Go-Ferm Protect Evolution when fermenting below 16 °C, see the instructions below
LALVIN V1116
  • Recommended dosage: 20-40 g/hL
  • Fermentation temperature: 10-35 °C
  • Store in a cool, dry place in the original airtight container/vacuum package supplied with K1-V1116

 

Lalvin K1 V1116 Rehydration and Inoculation
LALVIN V1116 instructions for fermentations between 16-35 °C:

1. Rehydrate the yeast in clean water equal to 10 times its own weight at 35-40 °C. Find a thermometer here. Rehydration in must is not recommended.

2. After 20 minutes, stir gently.

3. Slowly add the yeast to the must. The temperature difference between the must and the rehydrated yeast must not exceed 10 °C. If necessary, acclimatise the yeast suspension by gradually adding must to avoid cold shock.

4. The total rehydration time must not exceed 45 minutes.

LALVIN V1116 instructions for fermentations between 10-16 °C, or in apple or grape must expected to reach an alcohol content above 13%, must with a low fermentation rate or other challenging conditions:

1. Prepare your selected Go-Ferm yeast protector according to the product instructions.

2. Once the yeast protector has been hydrated and the solution reaches 35-40 °C, rehydrate the Lalvin V1116 yeast in the solution.

3. Slowly add the yeast to the must. The temperature difference between the must and the rehydrated yeast must not exceed 10 °C. If necessary, acclimatise the yeast suspension by gradually adding must to avoid cold shock.

4. The total rehydration time must not exceed 45 minutes.

 
 

Download the Lalvin V1116 technical data sheet from Lallemand Wine here

Select your preferred package size when placing your order.

 

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