Lalvin EC1118 ™ (Prise de mousse)
(Saccharomyces cerevisiae bayanus)
The original Prise de Mousse
Brand
Lalvin
Product details
Lalvin EC1118™ is the original and is good for barrel fermentations. It ferments well at low temperatures and flocculates well with very compact lees. Under low nutrient conditions, EC1118™ 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.
Selected by Isolated in the famous French region of high-quality sparkling wine
Wine types
Technical information
- General sensory contribution: Neutral
- Competitive factor: Active
- Minimum temperature: 10 °C
- Maximum temperature: 30 °C
- Nutritional needs: Low
- MLF compatibility: Recommended
- SO2production: Moderate
- Fermentation rate: Fast
- Alcohol tolerance: 18 %
- Glycerol production: High
Product documentation
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