Summertime is Coming: The Time for ICV-K1 My father checked into the hospital yesterday but everything seems to be going well. My mother is now in the hospital for her 12th day and they are hoping to be near a diagnosis and plan of action. I was talking with my cousin Helen yesterday, and she was telling me how she loves light, fresh and crisp wines. Her favorite indigenous yeast is the ICV-K1 (V1116), which Helen considers to be the secure choice for light, fresh andcrisp whites ICV-K1 tends to express freshness of white grape varieties. Natural fresh fruit aromas are retained for a longer time when compared with wines fermented with standard yeast strains (such as Prise de Mousse). When fermented at low temperatures (below 16°C) and with the right addition of nutrients (GO-FERM and Fermaid K), ICV-K1 is one of the more flowery ester producers (isoamyl acetate, hexyl acetate, phenyl ethyl acetate). These esters bring fresh floral aromas to neutral varieties or high yield grapes. Among the high ester producers, ICV-K1 is the most resistant to difficult fermentation conditions such as low turbidity, low temperature, and low fatty acid content. ICV-K1 can withstand a wide range of fermentation temperatures (10° to 42°C) and tolerate alcohol up to 18%. ICV-K1 is recommended for the fermentation of ice wines. It can also be used for rosé or basic red wines. |