Recommended for Restart Stuck Fermentations, Sauvignon Blanc, Semillon, Chenin Blanc, Sparkling Base, Fruit Wines, Dry Whites, Late Harvest & Icewine.

• 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.
• Also good for cider.