Lalvin EC 1118

Title:THE original Prise de Mousse

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

Variety:Saccharomyces cerevisiae bayanus

Production of volatile acidity:Low

Production of SO₂:Moderate

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

Selected in the Champagne region by the Institut Œnologique de Champagne,Lalvin EC 1118® was concepted for its excellent properties in producing base wine for Champagne as well as in-bottle fermentation.Lalvin EC 1118® ferments well at low temperatures and flocculates well with very compact lees. It produces a lot of SO2 (up to 50 ppm) and as a result can inhibit malolactic fermentation.Lalvin EC 1118® is the original and is good flocculates well with very compact lees.