Lalvin EC-1118

Lalvin EC-1118® is the original and is good for barrel fermentations. It ferments well at low temperatures and flocculates well with very compact lees. Under low nutrients conditions, Lalvin EC-1118® 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.

Title: THE original Prise de Mousse
Description: Excellent properties in producing base wine for Champagne as well as in-bottle fermentation.
Variety: Saccharomyces cerevisiae bayanus
Production of volatile acidity: High
Production of SO₂: Moderate
MLF Compatibility: Inhibiting
Lag phase: Very short
Foam production: Low
White: Very recommended
Reds: May be used
Rose: May be used
Late harvest: Very recommended
Sensory effect: Neutral
Restart stuck: Very recommended
Fermentation speed: Fast
Temperature range: 10-30 °C (50-86 °F)
Competitive factor: Active
% vol: 18
Relative nitrogen needs: Low
H₂S production 60ppm: Very low
H₂S production 170ppm: Very low
Reaction to O2 addition: High
Dosage: 20-50g/hL
Glycerol production: High