Lalvin EC-1118® is the original and is good for barrel fermentations. It ferments well at low temperatures and flocculates well with very compact lees. Under low nutrients conditions, Lalvin EC-1118® produces a lot of SO2 (up to 30 ppm) and as a result can inhibit malolactic fermentation. It is classified as a Saccharomyces cerevisiae bayanus.
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: High Production of SO2: Moderate MLF Compatibility: Inhibiting Lag phase: Very short Foam production: Low White: Very recommended Reds: May be used Rose: May be used Late harvest: Very recommended Sensory effect: Neutral Restart stuck: Very recommended Fermentation speed: Fast Temperature range: 10-30 °C (50-86 °F) 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