Lalvin EC-1118 (Prise de Mousse) | Dry Wine Yeast

• Lalvin EC1118 is a fermentation workhorse, ideal for any application requiring strong performance, high alcohol tolerance, and minimal flavor interference
• Its reliability under stress makes it a staple in both home and commercial fermentations where consistency is critical
• Versatile, robust yeast for clean and complete fermentations

Lalvin EC1118 is a highly reliable and neutral yeast strain, originally isolated from the Champagne region. Renowned for its strong fermentation kinetics and high alcohol tolerance, EC1118 is widely used in sparkling wine production, secondary fermentations, ciders, fruit wines, and distillation mashes. Its clean fermentation profile ensures the preservation of varietal and fruit character, making it a staple for winemakers seeking consistency and purity.

Key Features:

• Alcohol Tolerance: Up to 18% v/v, suitable for high-alcohol fermentations.

• Fermentation Temperature Range: 10–30°C (50–86°F), allowing flexibility across various fermentation conditions.

• Killer Factor: Killer positive, inhibiting many wild and sensitive yeast strains, aiding in maintaining fermentation dominance.

• Nutrient Requirements: Low to moderate; benefits from complex nutrients in low-nitrogen musts or high-alcohol applications.

• Flocculation: Low to medium, resulting in compact lees and improved clarity.

• SO₂ Production: Low to moderate, minimizing the need for additional sulfur dioxide additions.

• H₂S Production: Low, reducing the risk of off-odors.

Fermentation Profile & Flavor Contribution
EC1118 is prized for its neutral sensory impact, producing very few esters or higher alcohols. This clean profile allows the varietal character, terroir expression, or adjunct flavors (in cider or fruit fermentations) to shine through. It is known to minimize the perception of residual sweetness due to its ability to ferment to dryness even under stressful conditions.

While not typically chosen for aromatic complexity, EC1118 produces a subtle spectrum of fermentation-derived volatiles such as ethyl esters and low levels of isoamyl alcohol under certain conditions. It has low volatile acid production and is particularly good at suppressing undesirable wild microbes.

Applications:

• Sparkling Wines & Traditional Method (Méthode Champenoise): Due to high pressure and alcohol tolerance.

• Stuck Fermentations: Excellent restart yeast thanks to its resilience and killer activity.

• Ciders: Clean fermenter that allows fruit expression and can handle cold temperatures.

• Fruit Wines: Neutral character supports delicate fruit aromas without masking them.

• Distillation Ferments: High attenuation and ethanol yield.

• Mead: Strong fermenter in low-nutrient environments when supplemented properly.

• Beer (Hybrid Styles): Occasionally used in brut-style beers or for attenuation of residual sugars in high-gravity ales.

Flavor Profile:

• Neutral Base: Minimal sensory contribution, allowing primary ingredients to dominate.

• Enhanced Freshness: May enhance the perception of dryness and freshness.

• Clean Finish: Very low ester and fusel production, resulting in a crisp and reliable finish.

Usage:

• Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 35–40°C (95–104°F) for 15–20 minutes. Stir gently to avoid clumping.

• Pitch Rate: Use 0.2–0.4 grams per liter (1–1.5 grams per gallon) for optimal fermentation and flavor development.

• Nutrient Addition: Supplement with yeast nutrient to enhance fermentation kinetics and prevent sluggish behavior, especially in high-sugar or low-nitrogen musts.

• Fermentation Temperature: Maintain between 10°C and 30°C (50°F and 86°F) to optimize fermentation performance and preserve desired flavor profiles.

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