Montpellier Wine Yeast 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 . When fermented at low temperatures (below 60°C) and with the right addition of nutrients , ICV-K1 is one of the more flowery ester producers. 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 (50° to 90°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.