Specifications
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.

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.

Alcohol Tolerance %: 12-14. Red & white grapes, and juices.

Disclaimer:

This information has been provided as a general guide. It is the customer's responsibility to select the proper container for product and application compatibility.

Additional Information

More Information
Country of Manufacture Canada
Model K1V-1116
Includes Grape Skins No
Labels Included No
Q & A
Customer Questions
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The Cary Company online ordering platform is only set up to ship within the United States. For international shipments, please contact us at 630.629.6600 or Sales@thecarycompany.com, and we will be happy to process your order. Our main warehouse and office are located in Addison, Ill. We also have warehouses in across the United States that you can see here. Thank you for choosing The Cary Company.
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