Wine yeast ICV K1®M

Selected to improve the reliability of alcoholic fermentation under difficult fermenting conditions: high temperatures, huge vats, high pressure of indigenous microflora.

Saccharomyces cerevisiae, isolated in 1972 in the Languedoc by Pierre Barre (INRA Montpellier), possesses the killer K2 factor, and was registered as a brand in 1987.

Main uses

. - in white and rosé juices: fermented at low temperatures (below 16°C) and with the right addition of nutrients it is one of the more floral ester producers

- in red wines: floral and fresh fruit, intense aromatics for Popular young red wine.

It is the most widespread used oenological yeast in the world. For example industrial producers in Argentina and the United States, use K1M to limit their indirect costs of fermentation: decrease of the tank space needed by shorte

ning AF duration and controlling foamability, ensuring complete consumption of sugars, and low volatile acidity production.