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
Sparkling Wine Base
Red Wine
White Wine
Rosé Wine
Sparkling Wine
High Brix Juice
Restart Stuck Ferment
White Wine
Rosé Wine
Sparkling Wine
High Brix Juice
Restart Stuck Ferment
The original Prise de Mousse
Selected in a famous wine region of France, EC 1118® was conceived for its excellent properties in producing base wine for sparkling wines as well as in-bottle fermentation. Lalvin EC 1118® is the original and ferments well at low temperatures, flocculates well with very compact lees, produces a lot of SO2 (up to 50 ppm) and as a result can inhibit malolactic fermentation.Fermentation Speed
Fast
Glycerol Production
High
Lag Phase
Very short
Nitrogen Needs
Low
Alcohol Tolerance
16 %
Volatile Acidity
Low
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
