Product details

catalog

EC-1118 ORGANIC™

Specie
Saccharomyces cerevisiae bayanus

Competitive Factor
Active

General Sensory Contribution
Neutral

Red Wine

White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

Fermentation Speed
Fast

Glycerol Production
High

Lag Phase
Very short

MLF Compatibility
Recommended

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

Suitability for co-Inoculation
Very recommended

Reaction to O₂ addition
High

Acetaldehyde Production
Low

Documentation

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