Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Isolated in the famous French region of high-quality sparkling wine
Specie
Saccharomyces cerevisiae bayanus
Competitive Factor
Active
General Sensory Contribution
Neutral
Chardonnay
Cider
Seyval
Reichensteiner
Fruit Wine
White Wine
Rosé Wine
Sparkling Wine
High Brix Juice
Restart Stuck Ferment
The original Prise de Mousse
Isolated in Champagne, EC1118 has a wide range of applications where a rapid neutral fermentation is required, including fermentation of white and red wines table wines, secondary fermentation, late harvest whites and also for barrel fermentations and restarting stuck ferments. EC1118 has high fermentation vigour, low nitrogen demand, ferments over a wide temperature range (10°- 30°C), tolerates up to 18% v/v alcohol, and is killer active. Flocculates well with very compact lees. Relatively high level of colour extraction in red wines. Under low nutrient conditions, EC1118 can produce significant amounts of SO2 (eg. up to 50 mg/L) which may contribute to MLF inhibition. When SO2 production is low, this yeast is MLF compatible.Fermentation Speed
Fast
Glycerol Production
High
Lag Phase
Very short
Nitrogen Needs
Low
Alcohol Tolerance
18 %
Volatile Acidity
High
SO₂ Production
Moderate
Max. Temperature
30 °C
Min. Temperature
10 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
Reaction to O₂ addition
High
Acetaldehyde Production
Low
