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
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