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S. cerevisiae • cerevisiae Restart Stuck Fermentations, Sauvignon Blanc, Chenin Blanc, Sparkling Base Selected by the ICV in Montpellier, France, among numerous killer strains isolated and studied by Pierre Barre at INRA. When fermented at low temperatures (16°C/61°F) with proper nutrition, it is a strong floral ester producer, especially in neutral or high-yield varieties. Among the high ester production strains, Lalvin V1116™ is the most tolerant of difficult fermentation conditions such as extreme temperatures, high alcohol (18% v/v) and low turbidity. Ferments well under stressed conditions and is useful in restarting stuck fermentations, especially when relative fructose levels remain high.