Expresses 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). ICV-K1 can withstand a wide range of fermentation temperature (10o to 42oC) and tolerate alcohol up to 18%. ICV-K1 is recommended for the fermentation of ice wines. It can also be used for rose or basic red wines and nutrient poor fermentation conditions such as from concentrates or fruit purees.
