|
| 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 wines. |
