果酒干酵母

Lalvin® EC1118

C 1118®

Title THE original Prise de Mousse

Description Excellent properties in producing base wine for Champagne as well as in-bottle fermentation.

Process

TDS

Variety Saccharomyces cerevisiae bayanus

Production of volatile acidity Low

Production of SO₂Moderate

MLF Compatibility Inhibiting

Lag phase Very short

Foam production Low

Whites Very recommended

Reds May be used

Rosé May be used

Late harvest Very recommended

Sensory effect Neutral

Restart stuck Very recommended

Fermentation speed Fast

Temperature range 10-30 °C

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

Application 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.