(Montpellier) : The Lavlin K1V-1116 strain tends to express freshness of the grape or fruit variety, especially in Sauvignon Blanc, Semillon and Chenin Blanc, but also in fruit such as peaches, nectarines and kiwis. The natural fresh fruit aromas are retained for a longer period compared to standard yeasts. It is recommended for French hybrid whites and mature reds as well. The K1V-1116 ferments well under stressed conditions and may be used to restart a stuck fermentation. Of considerable interest to many is the fact that K1V-1116 is capable of fermenting to 20% alcohol if sufficient nutrients and yeast hulls are used. One pack is good for up to 5 gallons.