Product Description- The ICV-K1 has been isolated in 1972 by Pierre Barre of the INRA Montpellier. When fermented at low temperatures (below 16°C) and with the right addition of nutrients, ICV-K1 is one of the more floral ester producing yeast (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, ICV-K1 is the most resistant to difficult fermentation conditions such as low turbidity, low temperature, and low fatty acid content. ICV-K1 is a proven strain for the fermentation of ice wines. It can also be used for rosé or red wines.
Fermentation Temperature Range- 50° and 95°F (10° and 35°C)
Fermentation Rate- Moderate
Alcohol Tolerance- Up to 18%