Lalvin V1116 Yeast - Fruit Wine Yeast-Dry yeast

The K1-V1116 yeast is the best yeast for fruit wine. It 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, hydrogn sulfide (H2S) and foam production. 

The K1-V1116 strain tends to express the freshness of white grape varieties such as Sauvignon Blanc and Chenin Blanc. The natural fresh fruit aromas are retained longer than with other standard yeast strains. Fruit wines and wines made from concentrates with poor nutrient balance benefit from the capacity of K1V-1116 to adapt to difficult fermentation conditions. Also works well to restart stuck fermentations.