Isolated, studied and selected from Champagne fermentations, the EC-1118 strain is recommended for all types of wines, including sparkling, dry whites and late harvest wines and cider and may be used to kick-start stuck fermentations in wines, meads or high gravity beers. 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 EC-1118’s fermentation characteristics include extremely low production of foam, volatile acid and hydrogen sulfide (H2S), making this strain an excellent choice for creating clean flavors and aromas in the finished wine.
With a wide fermentation range of 10° to 30°C (50° to 86°F), the strain demonstrates high osmotic and alcohol tolerance (18%)while exhibiting good flocculation characteristics and compact lees. The EC-1118 contributes a relatively neutral flavor and aroma profile, allowing the fruit to shine in the finished wine.