EC1118 (500g)

Item No.015053
Original sparkling wine strain LALVIN EC1118™ is the original, robust, low-foaming yeast strain for sparkling wine fermentations and late-harvest wines. Good flocculation characteristics resulting in compact lees Under low nutrient conditions EC1118 can produce high amounts of SO 2 (up to 50 ppm) wh
Price $31.1
Per Each
Excl. Tax
Available
Each

Description

Original sparkling wine strain

LALVIN EC1118™ is the original, robust, low-foaming yeast strain for sparkling wine fermentations and late-harvest wines.
  • Good flocculation characteristics resulting in compact lees
  • Under low nutrient conditions EC1118 can produce high amounts of SO2 (up to 50 ppm) which may inhibit malolactic fermentation.
  • Saccharomyces cerevisiae bayanus strain
  • Selected by the Institut Oenologique de Champagne (IOC) in Epernay, Franc
Frequently used in: sparkling fermentations, late harvest, high °Brix grapes, cider
Alcohol Tolerance: 18%
Nitrogen Needs: LOW
Temp. Range: 50-86°F

Downloads

Specifications

Brand
Lallemand
Alcohol Tolerance
18% ABV
Competitive Factor
Yes
Fermentation Speed
Fast
Malolactic Compatibilty
Good
Maximum Temperature
30°C (86°F)
Minimum Temperature
10°C (50°F)
Nutrient Demand
Low
Species
S. bayanus

EC1118 (500g)

Item No.015053
Price $31.1
Per Each
Excl. Tax
Available
Each

Original sparkling wine strain

LALVIN EC1118™ is the original, robust, low-foaming yeast strain for sparkling wine fermentations and late-harvest wines.
  • Good flocculation characteristics resulting in compact lees
  • Under low nutrient conditions EC1118 can produce high amounts of SO2 (up to 50 ppm) which may inhibit malolactic fermentation.
  • Saccharomyces cerevisiae bayanus strain
  • Selected by the Institut Oenologique de Champagne (IOC) in Epernay, Franc
Frequently used in: sparkling fermentations, late harvest, high °Brix grapes, cider
Alcohol Tolerance: 18%
Nitrogen Needs: LOW
Temp. Range: 50-86°F

Downloads

Specifications

Brand
Lallemand
Alcohol Tolerance
18% ABV
Competitive Factor
Yes
Fermentation Speed
Fast
Malolactic Compatibilty
Good
Maximum Temperature
30°C (86°F)
Minimum Temperature
10°C (50°F)
Nutrient Demand
Low
Species
S. bayanus