Robust, reliable, and neutral. Useful for a wide range of applications, including wine and fruit cider fermentations. A yeast selected in the famous sparkling wine region for its excellent properties in producing sparkling base wine as well as in-bottle secondary fermentation.
Lalvin EC 1118 is known for its robust and reliable fermentation kinetics. Its sensory contribution is considered neutral, as it gives very little yeast sensory contribution to the wine. It is used extensively in the world for the production of both white and red wines.
Recommended for white, rosé, and red wine production.
Highly recommended for secondary fermentation.
Saccharomyces cerevisiae var. bayanus.
Desirable fermentation temperature: 10 to 30°C.
Alcohol tolerance of 18% (subject to fermentation conditions).
Low nitrogen requirement.
Short lag phase and high fermentation vigour. Cooling may be required to control this high vigour.
Very low production of hydrogen sulfide under low nitrogen conditions.
Low production of sulfur dioxide-binding compounds.
Moderate relative potential for sulfur dioxide production. Can produce high levels of sulfur dioxide under low nutrient conditions.