The Lalvin V1116® has been isolated in 1972 by Pierre Barre of the INRA Montpellier. This yeast tends to express freshness of white grape varieties. Natural fresh fruit aromas are retained for a longer time when compared with wines fermented with standard yeasts (such as Prise de Mousse). When fermented at low temperatures (below 16°C) and with the right addition of nutrients, Lalvin V1116® is one of the more flowery ester producers (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 V1116® is the most resistant to difficult fermentation conditions such as low turbidity, low temperature, and low fatty acid content. Lalvin V1116® is recommended for the fermentation of ice wines. It can also be used for rosé or basic red wines.
Title: The secure choice for light, fresh, crisp whites Description: For the fermentation of ice wines . It can also be used for rosé or basic red wines. Variety: Saccharomyces cerevisiae cerevisiae Production of volatile acidity: Moderate Production of SO2: High MLF Compatibility: Inhibiting Lag phase: Very short Foam production: Low Whites: Strongly recommended Reds: Strongly recommended Rosé: May be used Late harvest: Very recommended Sensory effect: Esters Restart stuck: Very recommended Fermentation speed: Fast Temperature range: 10-35 °C (50-95 °F) Competitive factor: Active % vol: 18 Relative nitrogen needs: Medium H2S production 60ppm: Very low H2S production 170ppm: Very low Reaction to O2 addition: No info Dosage: 20-40g/hL Glycerol production: High