LALVIN® EC 1118

Lalvin EC1118™ – Prise de Mousse Pure Culture Yeast

Lalvin EC1118™ is a globally proven dry pure culture yeast for the safe and reliable fermentation of white and red wines, as well as for the secondary fermentation in sparkling wine and champagne production.

The yeast is characterized by particularly robust fermentation kinetics, high alcohol tolerance, and a neutral aroma profile. It is ideally suited for bottle fermentation (Prise de Mousse) and challenging fermentation conditions.

Advantages at a Glance

• Very reliable, vigorous fermentation
• Short lag phase
• Alcohol tolerance up to 18% vol.
• Very low H₂S and SO₂ formation
• Temperature range 10–30 °C
• Neutral sensory impact
• Killer factor positive
• Suitable for sparkling wine, wine, and cider

Application & Dosage

Recommended dosage: 0.2–0.4 g/L.

Rehydration: Rehydrate yeast in water at 35–37 °C for 20 minutes. The temperature difference between the must and yeast solution should not exceed 10 °C.

Technical Data

• Yeast strain: Saccharomyces cerevisiae var. cerevisiae
• Viable yeast: > 10¹⁰ CFU/g
• Alcohol tolerance: up to 18% vol.
• Fermentation temperature: 10–30 °C
• Low nitrogen requirement
• Very low foam formation

Note: Product intended exclusively for oenology. Not suitable for direct consumption.