Name: S.cerevisiae, K1V-1116
Producer: Gervin, Lallemand brand/Lalvin
Producer's Name: Varietal E (blue on white label), -
Origin: Institut coop‚ratif du vin in Montpellier studied by Pierre Barre at INRA, isolated from numerous killer strains (first killer strain to go into commercial production)
Used style: dry whites, aged reds, French hybrid whites and mature reds, fruits such as peaches
other: Sauvignon Blanc, Chenin Blanc and Seyval widely used in world (esp. as dried yeast)
Ferment: slow, constant, complete (rapid starter)
Temps: 15� and 30�C (59� and 86�F), optimum 20C
Alcool tolerance: capable of 20% if nutrients are available, 18% otherwise
Foam: low
Sediment:
SO2 tolerance: high
Low nutrient tolerant: high
Malolactic tolerant: no
H2S production: low
Flavour: Clean, neutral, expresses freshness
Other: good under stressed conditions, killer factor, freshness, fruit aromas retained longer, restarts stuck ferments, low volatile acidity