Product details


Lalvin EC1118 ™ (Prise de mousse)

Isolated in the famous French region of high-quality sparkling wine

Saccharomyces cerevisiae bayanus

Competitive Factor

General Sensory Contribution

Red Wine

White Wine

Rosé Wine

Sparkling Wine

High Brix Juice

Restart Stuck Ferment

Robust, reliable & neutral – useful for a wide range of applications; original strain not to be under estimated.

Isolated in the famous French region of high-quality sparkling wine, 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

Glycerol Production

Lag Phase
Very short

Nitrogen Needs

Alcohol Tolerance
18 %

SO₂ Production

Max. Temperature
30 °C

Min. Temperature
10 °C

H₂S 170ppm
Very low

H₂S 60ppm
Very low

Reaction to O₂ addition

Acetaldehyde Production

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