Lalvin EC1118™ has been selected in a famous sparkling wine region for its excellent properties in producing sparkling base wine as well as “in-bottle” secondary fermentation.
It is very resistant to osmotic pressure. Lalvin EC1118™ is known for its robust and reliable fermentation kinetics. Its sensory contribution is considered neutral as it gives very little sensory contribution to the wine. It is used extensively in the world for the production of both white and red wines.
MICROBIOLOGICAL PROPERTIES
Saccharomyces cerevisiae var cerevisiae (Ex bayanus)
Typical analysis (in compliance with OIV codex):
Viable yeast > 1010 CFU/g
Dry matter > 92 %
OENOLOGICAL PROPERTIES
- Short lag phase and vigorous fermentation
- Low relative nitrogen demand (under controlled laboratory conditions)
- Very low H2S production
- Alcohol tolerance of up to 18% v/v (depending on fermentation conditions)
- Low SO2 production
- Fermentation temperature: 10-30°C (50-86°F)
- Competitive killer factor: yes
- Low foam producer
USAGE
DOSAGE RATE: 1 x 5g sachet for 4.5 – 23L
1. Rehydrate the yeast in 50ml of water, at a temperature between 35-37°C (95-98.6°F).
2. Dissolve by gently stirring and wait for 20 minutes.
3. Add the must. The difference in temperature between the must to be inoculated and the rehydration medium should not be higher than 10°C (if necessary, acclimatize the temperature of the medium by slowly adding must).
4. The total rehydration time should not exceed 45 minutes.
5. It is crucial that a clean container is used to rehydrate the yeast.
6. Rehydration in must is not recommended.