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Lalvin EC1118 (5gm sachet)


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5 gm sachet of Lalvin EC1118  (original packaging)

Saccharomyces bayanus


The EC-1118 strain was isolated, studied and selected from Champagne fermentations. Because of its competitive factor and its ability to ferment equally well over a wide temperature range, EC-1118 is one of the most widely used yeasts in the world.

Properties and applications
The fermentation characteristics of EC-1118 (extremely low production of foam, volatile acid, and hydrogen sulfide) make this strain an excellent choice. It ferments well over a very wide temperature range, and demonstrates high osmotic and alcohol tolerance. Good flocculation with compact lees and a relatively neutral flavor and aroma contribution are also properties of EC-1118. It can also produce high amounts of sulfur dioxide under low nutrient conditions, and as a result, may inhibit malolactic fermentation.

  • Recommended use: an excellent choice for champagne, late harvest wines, and dry whites, as well as fruit wines, ciders, and meads. It can also be used to restart stuck fermentations.
  • Optimum Fermentation Temperature: 50-86 F (10-30 C)
  • Alcohol Tolerance: 18%
  • Fermentation Speed: Very Fast
  • Nutritional Requirements: Low