Lalvin K1v-1116 Wine Yeast 5 G

Selected by the Institut cooperatif du vin in Montpellier among numerous killer strains isolated and studied by Pierre Barre at INRA, the K1V-1116 strain was the first competitive factor yeast to go into commercial production and has become one of the most widely used active dried wine yeasts in the world.The K1V-1116 strain is a rapid starter with a constant and complete fermentation between 10 and 35C (50 and 95F), capable of surviving a number of difficult conditions, such as low nutrient musts and high levels of sulfur dioxide (SO2) or sugar. Wines fermented with the K1V-1116 have very low volatile acidity, hydrogen sulfide (H2S) and foam production.