Selected by the Institut coopératif 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.
Oenological properties and applications
The K1V-1116 strain is a rapid starter with a constant and complete fermentation
between 10° and 35°C (50° and 95°F), 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.
The K1V-1116 strain tends to express the freshness of white grape varieties
such as Sauvignon Blanc, Chenin Blanc and Seyval. The natural fresh fruit
aromas are retained longer than with other standard yeast strains. Fruit
wines and wines made from concentrates poor in nutrient balance benefit
from the capacity of K1V-1116 to adapt to difficult fermentation conditions.
Restarts stuck fermentations.
Highly recommended for dry whites, aged reds, and late harvest
Yeast Data Sheet