The EC-1118 strain was isolated studied and selected from Champagne fermentations. Due to its competitive factor and ability to ferment equally well over a wide temperature range the EC-1118 is one of the most widely used yeasts in the world.
OENOLOGICAL PROPERTIES AND APPLICATIONS
The fermentation characteristics of the EC-1118 - extremely low production of foam volatile acid and H2S - make this strain an excellent choice. This strain ferments well over a very wide temperature range from 7o to 35oC (45o to 95oF) and demonstrates high osmotic and alcohol tolerance. Good flocculation with compact lees and a relatively neutral flavor and aroma contribution are also properties of the EC-1118. The EC-1118 strain is recommended for all types of wines including sparkling and late harvest wines and cider. It may also be used to restart stuck fermentations.
This product was added to our catalog on Thursday 22 August, 2013.
