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LALVIN EC-1118

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LALVIN EC-1118 from Lallemand Brewing was isolated in Champagne and its use is validated by the Comité Interprofessionnel du Vin de Champagne (CIVC). LALVIN EC-1118 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).

Microbiological and Oenological Properties:

Classified as a Saccharomyces cerevisiae, (ex-bayanus)
  • Saccharomyces cerevisiae bayanus
  • Competitive factor
  • High alcohol tolerance up to 18%
  • Short lag phase
  • Fast fermentation rate in a wide pH range
  • Wide range of temperatures for fermentation including low temperatures (Optimal between 15°C to 25°C)
  • Low requirement in assimilable nitrogen
  • Low O2 requirement (especially at low temperature)
  • Low to average production of volatile acidity
  • Average SO2 production
  • Low H2S production
  • Low foam formation

Kinetics and Fermentation Temperature:

Dosage:

White, red and rosé winemaking: 25 to 40 g/hl Secondary bottle fermentation: 50 g/hl To restart stuck fermentation: 40 g/hl Note: dosage range is based on the must sugar content and sanitary state of the grapes and winery.

How to use:

Notes:

  • The total rehydration duration should never exceed 45 minutes
  • Avoid cold shocking the yeast. the temperature drop between the must to be inoculated and the rehydration medium should never be above 10°c (in case of doubt, please contact your supplier or Lallemand)
  • It is essential to re-hydrate the yeast in a clean container.
  • Initial rehydration in must is not advisable.

Technical Data Sheet:

Lalvin EC-1118