Lalvin ICV K1-V1116 was initially isolated in 1972 by Pierre Barre of the INRA Montpellier. When fermented at low temperatures (below 16°C) and with the right addition of nutrients, Lalvin ICV K1-V1116 is one of the most floral ester-producing yeasts (isoamyl acetate, hexyl acetate, phenyl ethyl acetate). These esters bring fresh, floral aromas to neutral varieties or high-yield grapes. Among the high ester producers, Lalvin ICV K1-V1116 is the most resistant to difficult fermentation conditions such as low turbidity, low temperature, and low fatty acid content. Lalvin ICV K1-V1116 is a proven strain for the fermentation of ice wines. It can also be used for rosé or red wines.

Saccharomyces cerevisiae cerevisiae
Competitive factor K2
Alcohol tolerance up to 18%
Particularly short lag phase
Moderate fermentation rate
Very large range of fermentation temperatures (10°C to 35°C)
Low production of H2S
Low to average requirement in assimilable nitrogen
High O2 requirements (necessary for the synthesis of survival factors)
Low production of volatile acidity
Average SO2 production
Low foam formation