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Lalvin EC1118 ™ (Prise de mousse)

Selected in the Champagne region, France

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

The original Prise de Mousse

Selected in the Champagne region by the Institut Œnologique de Champagne, Lalvin EC 1118® was conceived for its excellent properties in producing base wine for Champagne 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

MLF Compatibility
Recommended

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

Suitability for co-Inoculation
Very recommended

Reaction to O₂ addition
High

Acetaldehyde Production
Low

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