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.
- Yeast Strain: Saccharomyces cerevisiae var cerevisiae (Ex bayanus)
Dry pitching is the preferred method of inoculating must. This method is simpler than rehydration and will give more consistent fermentation performance and reduce the risk of contamination. Simply sprinkle the yeast evenly on the surface of the must in the fermenter as it is being filled. The motion of the must filling the fermenter will aid in mixing the yeast into the must. For rehydration steps, see the spec sheet.
Oenological Properties:
- Wine Styles: Sparkling wine base and Prise de Mousse. Useful for a wide range of applications, including wine and fruit cider fermentations
- Aroma: Neutral
- Alcohol Tolerance: Up to 18%
- Fermentation Temperature: 50-86°F
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