Lalvin EC-1118 Champagne yeast
The EC-1118 strain was isolated, studied and selected from Champagne fermentations. Due to its competitive factor and ability to ferment equally well over a wide temperature range, the EC-1118 is one of the most widely used yeasts in the world.
Oenological properties and applications
The fermentation characteristics of the EC-1118 — extremely low production of foam, volatile acid and hydrogen sulfide (H2S) — make this strain an excellent choice.
This strain ferments well over a very wide temperature range, from 10° to 30°C (50° to 86°F) and demonstrates high osmotic and alcohol tolerance. Good flocculation with compact lees and a relatively neutral flavor and aroma contribution are also properties of the EC-1118.
The EC-1118 strain is recommended for all types of wines, including sparkling, and late harvest wines and cider. It may also be used to restart stuck fermentations.
An excellent choice for champagnes and late harvest wines. Also a very good choice for dry whites.
Lalvin EC1118 Details (PDF file) Click to download
Lalvin EC1118™ has been selected in a famous sparkling wine region for its excellent properties in producing sparkling base wine as well as “in-bottle” secondary fermentation.
It is very resistant to osmotic pressure. Lalvin EC1118™ is known for its robust and reliable fermentation kinetics. Its sensory contribution is considered neutral as it gives very little sensory contribution to the wine. It is used extensively in the world for the production of both white and red wines.
DOSAGE RATE: 1 x 5g sachet for 4.5 – 23L
1. Rehydrate the yeast in 50ml of water, at a temperature between 35-37°C (95-98.6°F).
2. Dissolve by gently stirring and wait for 20 minutes.
3. Add the must. The difference in temperature between the must to be inoculated and the rehydration medium should not be higher than 10°C (if necessary, acclimatize the temperature of the medium by slowly adding must).
4. The total rehydration time should not exceed 45 minutes.
5. It is crucial that a clean container is used to rehydrate the yeast.
6. Rehydration in must is not recommended.
