Lalvin EC-1118™
Lalvin EC1118™ The Original Prise de Mousse 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.
Quick facts
| Wine styles | Sparkling wine base and Prise de Mousse. Useful for a wide range of applications, including mead and fruit cider fermentations. |
|---|---|
| Temperature range | 10 - 30°C (50 - 86°F) |
| Aroma | Neutral |
| Alcohol tolerance | Up to 18% |
| Inoculation rate | 0.2-0.4 g/L |
Benefits
- Ideal for sparkling base wine and in-bottle secondary fermentation
- Highly resistant to osmotic pressure
- Robust and reliable fermentation
- Neutral profile, allowing for grape character to shine through
- Versatile for all fruit and honey fermentations
More information
GMO-free and gluten-free
FAQ
Lalvin EC1118™ is an exceptionally versatile strain for a range of white grape varieties, including Solaris, as sensory contribution is considered neutral. It is also an excellent choice for sparkling wine base and Prise de Mousse.
Yes, Lalvin EC-1118™ is a highly recommended choice for making cider, with clean and reliable fermentations. Its robust tolerance to a wide range of temperatures, pH, alcohol and nutrient levels ensures consistent results, even in challenging cider musts.
Yes, Lalvin EC-1118™ is a robust and good choice for making mead, particularly for ensuring complete fermentation, especially with higher gravity meads.
Reliable and resilient, this strain is ideal for challenging fermentations or when a dry, consistent finish is desired. While it may not be as focused on enhancing specific fruit aromatics as some other strains, its efficiency is highly valued by mead makers for:
- Complete fermentation: ensuring all available sugars are consumed, even in high-sugar musts.
- High alcohol tolerance: capable of reaching higher alcohol levels, perfect for stronger meads, in this case appropriate nutrition is key for successful fermentation.
- Neutral Profile: allowing the natural honey and added flavors to shine through cleanly.
The dosage rate is 0.2-0.4g/L, so 1 sachet of 5g is good for a volume of 12.5 to 25L, or 3.3 to 6.6 US gallons.
Related products
Lalvin ICV K1-V1116™ was initially isolated in 1972 by Pierre Barre of the INRA Montpellier. It is one of the most floral ester-producing yeasts.
Lalvin Bourgovin RC212™ has been isolated in the Burgundy region of France, by the Bureau Interprofessionel des Vins de Bourgogne (BIVB) for its ability to highlight the Pinot Noir grape variety qualitative potential, especially in regards to the polyphenols.
Lalvin 71B™ has been isolated and selected by INRA Narbonne (France), for its ability to produce a high level of esters (isoamyl ester), allowing it to reinforce the aromatic profile of wines fermented from neutral varieties.
Lalvin D47™ has been isolated in France in the Côtes-du-Rhône area by the ICV (Institut Coopératif du Vin) to produce full-bodied barrel-fermented Chardonnay and other white varietal grapes.