![](https://products.lallemandwine.com/storage/images/Lalvin K1 Marquee.png)
LALVIN ICV K1 Marquée™
(Saccharomyces cerevisiae cerevisiae)
Improves the security of alcoholic fermentation in difficult winery conditions
Product details
LALVIN ICV K1 Marquée™ has been isolated in 1972 by Pierre Barre (INRA Montpellier) and then marked by the team of the same institute in order to make the follow-up of its implantation easier. Because of its fermentative abilities on a large temperature range and thanks to its resistance to alcohol, LALVIN ICV K1 Marquée™ allows to improve the security in the alcoholic fermentation in the difficult conditions of the wineries: high temperatures, big tanks, low turbidity, high SO2 content and/or high pressure of the indigenous micro-flora.
Selected by Selected by the Institut Coopératif du Vin, France
Wine types
Technical information
- Competitive factor: Active
- Minimum temperature: 10 °C
- Maximum temperature: 35 °C
- Nutritional needs: Moderate
- MLF compatibility: Inhibiting
- SO2production: High
- Fermentation rate: Fast
- Alcohol tolerance: 18 %
- Glycerol production: High