Wine yeast Lalvin V1116, 500 gr.

Wine yeast Lalvin V1116, 500 gr.

Wine yeast Lalvin V1116, 500 gr.
Product code: 8081
available in stock
About product

About product Wine yeast Lalvin V1116, 500 gr.

Lalvin V1116 (Lalvin V1116)


Dry yeast Lalvin V1116 for the production of fermentation products was developed in 1972 by the National Institute of Agronomic Research in Montpellier, France. Lalvin V1116 is designed to emphasize the freshness of fermented products. Natural fresh fruit flavors last longer compared to fermented products made with other yeasts. With low fermentation temperatures (below 16°) and proper feeding (GoFerm and Fermaid K products), Lalvin V1116 produces a large amount of floral esters (isoamyl acetate, hexyl acetate, phenyl ethyl acetate). These esters bring fresh floral aromas to neutral products. Among the high ester producing yeasts, Lalvin V1116 is the most resistant to difficult fermentation conditions such as low turbidity, low temperature, low fatty amino acid content. Lalvin V1116 is obtained by breeding a pure culture followed by drying in specially designed equipment. Lalvin V1116 is recommended for use in the production of ciders, as well as kvass, mead, white, rosé and standard red wines.

Microbiological characteristics:

• Classification: Saccharomyces cerevisiae

• Competition factor K2

• Alcohol tolerance up to 18%

• Short lag phase

• Fast fermentation speed

• Wide range of fermentation temperatures 10 - 35°С

• Low production of H2S

• Low nitrogen requirement

• High O2 requirement: needed for survival factors

• Low production of volatile acidity

• Average SO2 production

• Low foaming


All fermentation products – 25-40 g/hl

The level of dosage depends on the amount of sugars in the must, as well as on the sanitary condition of materials and equipment.


Lalvin V1116 is rehydrated in water at 40°C, in a ratio of 1 to 10. If GoFerm is used, the ratio is increased to 1 to 20. After adding dry yeast to the water, it is necessary to infuse for 20 minutes, stirring occasionally so that clots do not form. . After 20 minutes, add to the wort.


• Total rehydration time should not exceed 45 minutes

• In order to avoid temperature shock, the temperature difference between the wort and the yeast suspension is not

must exceed 10°

• It is important to rehydrate the yeast in a clean container

• Rehydration of yeast in must is not recommended.

Packaging and storage

• All dry yeast must be stored in a dry place at 5-15°C. Expiration date 3

of the year.

• Loss of activity is 5% per year at 5 ̊С and 20% at 30 ̊С, at

sealed packaging.

• After opening the package and proper storage, the activity of the yeast is retained for

for 3 months.

Included into

Included into

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