Lalvin EC1118 ™ (Prise de mousse)
(Saccharomyces cerevisiae bayanus)
The original Prise de Mousse
Lalvin EC1118™ is the original and is good for barrel fermentations. It ferments well at low temperatures and flocculates well with very compact lees. Under low nutrient conditions, EC1118™ produces a lot of SO2 (up to 30 ppm) and as a result can inhibit malolactic fermentation. It is classified as a Saccharomyces cerevisiae bayanus.
Selected by the famous French region of high-quality sparkling wine
Brand
Lalvin
This product is not intended to diagnose, treat, cure, or prevent any disease. Product availability and claims may differ by country and shall be used according to applicable laws.
Wine types
Technical information
- General sensory contribution: Neutral
- Competitive factor: Active
- Minimum temperature: 10 °C
- Maximum temperature: 30 °C
- Nutritional needs: Low
- MLF compatibility: Recommended
- SO2production: Moderate
- Fermentation rate: Fast
- Alcohol tolerance: 18 %
- Glycerol production: High