Lalvin K1 (V1116) is a robust and versatile wine yeast strain, selected by the Institut Coopératif du Vin (ICV) in Montpellier, France. Renowned for its strong fermentation kinetics and high ester production, K1 (V1116) is ideal for crafting crisp white wines, sparkling wines, and fruit-based fermentations. Its resilience under challenging conditions makes it a reliable choice for both professional and home winemakers.
High Ester Production: Enhances floral and fruity aromas, including notes of apple, citrus, and tropical fruits.
Cold Fermentation
Tolerance: Performs well at low temperatures, preserving delicate aromatics.
Alcohol Tolerance: Effective up to 18% ABV, allowing for complete fermentation in high-sugar musts.
Fermentation Range: Operates optimally between 50°F (10°C) and 95°F (35°C), providing flexibility across various wine styles.
Low Nutrient Requirements: Thrives in musts with low nutrient content, reducing the need for supplementation.
Low Hâ‚‚S and SOâ‚‚ Production: Ensures clean fermentations with minimal off-flavors.
Applications:
White Wines: Sauvignon Blanc, Chenin Blanc, Riesling, and Pinot Grigio, where bright fruit and floral characteristics are desired.
Sparkling Wines: Suitable for traditional method and Charmat process, promoting fine bubbles and crisp acidity.
Fruit Wines: Enhances the natural fruit expression in apple, pear, peach, and berry wines.
Mead and Cider: Promotes clean, crisp fermentations with bright aromatics.
Flavor Profile:
Bright Citrus & Apple: Sharp notes of green apple, lemon zest, and lime.
Tropical Fruit Hints: Subtle expressions of pineapple and passion fruit.
Floral Undertones: Light notes of honeysuckle and orange blossom contribute to aromatic lift.
Clean, Crisp Finish: Maintains a fresh, pure expression of fruit with minimal sulfur notes.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.
Nutrient Addition: While K1 (V1116) has low nutrient requirements, supplementation is recommended in low-nitrogen musts to prevent sluggish fermentation.
Fermentation Temperature: Maintain between 50°F and 95°F to optimize ester formation and maintain clarity.
