Oenological Properties
Alcohol tolerance up to 18%
Very large range of fermentation temperatures (10°C to 35°C)
Low production of H2S
Low to the 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
Very large range of fermentation temperatures (10°C to 35°C)
Low production of H2S
Low to the 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
Dosage:
White, Red and Rose winemaking: 25 to 40 g/hl
Note: dosage range is based on the sugar content and sanitary state of the grapes and winery.
How to use:
Rehydrate Lalvin ICV K1-V1116 in 5 times its weight of water at 40°C. Let stand for at least 20 minutes then gently stir occasionally to break up any clumps. Add to the must.
Notes:
– The total rehydration duration should never exceed 45 minutes.
– Avoid cold shocking the yeast. The temperature drop between the must to be inoculated and the rehydration medium should never be above 10°C (in case of doubt, please contact your supplier or Lallemand)
– It is essential to rehydrate the yeast in a clean container.
– Initial rehydration in the must is not advisable.
We have a whole range of Wine Yeast available.
1 review for Lalvin ICV K1-V1116 – 5g Sachet