Lallemand Lalvin EC-1118 yeast

~HOW TO USE
Rehydrate EC-1118 in 5 times its weight of potable water at 40°C. Let stand for at least 20 minutes
then gently stir occasionally to break up any clumps. Add to the must.
– 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
>10°C (if any doubt, please contact your supplier or Lallemand)
– IT IS ESSENTIAL TO REHYDRATE THE YEAST IN A CLEAN CONTAINER.
– INITIAL REHYDRATION IN MUST IS NOT ADVISABLE.
 

~MICROBIOLOGICAL AND OENOLOGICAL PROPERTIES
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
T°)
Low to average production of volatile
acidity
Average SO2 production
Low H2S production
Low foam formation~The EC-1118 yeast has been isolated in Champagne and its use is validated by the
Comité Interprofessionnel du Vin de Champagne (CIVC). Its strong competitive
character, its ability to ferment at low temperature, good flocculation and excellent
alcohol tolerance, make the EC-1118 an excellent strain to be used in a wide range of
applications (such as sparkling wines, fruit wines and ciders).