{"product_id":"lalvin-k1-v1116-fresh-fruity-wine-yeasts","title":"Lalvin K1 V1116 Fresh \u0026 Fruity Wine Yeast","description":"\u003cspan style=\"font-size: 13px;\"\u003e\u003cfont color=\"#000000\"\u003eLalvin 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.\u003cbr\u003e\u003c\/font\u003e\u003c\/span\u003e\u003cbr\u003e\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 13px;\"\u003e\u003cfont color=\"#000000\"\u003eCompetitive factor K2.\u003c\/font\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 13px;\"\u003e\u003cfont color=\"#000000\"\u003eAlcohol tolerance up to 18%\u003c\/font\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cfont color=\"#000000\"\u003e\u003cspan style=\"font-size: 13px;\"\u003eParticularly short lag phase\u003c\/span\u003e\u003cspan style='font-family: \"PT Sans\", sans-serif; font-size: 12px;'\u003e.\u003c\/span\u003e\u003c\/font\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 13px;\"\u003e\u003cfont color=\"#000000\"\u003eModerate fermentation rate.\u003c\/font\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cfont color=\"#000000\"\u003e\u003cspan style=\"font-size: 13px;\"\u003eVery large range of fermentation temperatures\u003c\/span\u003e\u003cspan style='font-family: \"PT Sans\", sans-serif; font-size: 12px;'\u003e \u003c\/span\u003e\u003cspan style=\"font-size: 13px;\"\u003e(10°C to 35°C)\u003c\/span\u003e\u003c\/font\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 13px;\"\u003e\u003cfont color=\"#000000\"\u003eLow production of H2S.\u003c\/font\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 13px;\"\u003e\u003cfont color=\"#000000\"\u003eLow to average requirement in assimilable nitrogen.\u003c\/font\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 13px;\"\u003e\u003cfont color=\"#000000\"\u003eHigh O2 requirements (necessary for the synthesis of survival factors)\u003c\/font\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 13px;\"\u003e\u003cfont color=\"#000000\"\u003eLow production of volatile acidity.\u003c\/font\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 13px;\"\u003e\u003cfont color=\"#000000\"\u003eAverage SO2 production.\u003c\/font\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 13px;\"\u003e\u003cfont color=\"#000000\"\u003eLow foam formation\u003c\/font\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003e","brand":"Lalvin","offers":[{"title":"Default Title","offer_id":63832987992441,"sku":"B2B-6449","price":1.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0058\/7756\/3507\/files\/cfexj5u2xhs.jpg?v=1782393648","url":"https:\/\/brew2bottle.co.uk\/products\/lalvin-k1-v1116-fresh-fruity-wine-yeasts","provider":"Brew2Bottle","version":"1.0","type":"link"}