The EC-1118 strain was isolated, studied and selected from Champagne fermentations. Because of its competitive factor and its ability to ferment equally well over a wide temperature range, EC-1118 is one of the most widely used yeasts in the world.
Properties and applications
The fermentation characteristics of EC-1118 (extremely low production of foam, volatile acid, and hydrogen sulfide) make this strain an excellent choice. It ferments well over a very wide temperature range, and demonstrates high osmotic and alcohol tolerance. Good flocculation with compact lees and a relatively neutral flavor and aroma contribution are also properties of EC-1118. It can also produce high amounts of sulfur dioxide under low nutrient conditions, and as a result, may inhibit malolactic fermentation.
- Recommended use: an excellent choice for champagne, late harvest wines, and dry whites, as well as fruit wines, ciders, and meads. It can also be used to restart stuck fermentations.
- Optimum Fermentation Temperature: 50-86 F (10-30 C)
- Alcohol Tolerance: 18%
- Fermentation Speed: Very Fast
- Nutritional Requirements: Low