Lalvin EC-1118 “Prise de Mousse” Wine Yeast

Lalvin EC-1118 is the original ‘prise de mousse’. It was isolated in Champagne and its use is validated by the Comité Interprofessionnel du Vin de Champagne (CIVC). Its strong competitive character, its ability to ferment at low temperature, good flocculation and excellent alcohol tolerance, make Lalvin EC-1118 an excellent strain to be used in a wide range of applications (such as sparkling wines,fruit wines and ciders).

From the producer:

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

• General sensory contribution: Neutral
• Competitive factor: Active
• Minimum temperature: 10 °C
• Maximum temperature: 30 °C
• Nutritional needs: Low
• MLF compatibility: Not really recommended
• SO₂production: Moderate
• Fermentation rate: Fast
• Alcohol tolerance: 18 %
• Glycerol production: High