Lalvin EC 1118 – 5g Sachet

R29.00 incl. VAT

Robust, Reliable, and Neutral. Useful for a wide range of applications, including wine and fruit cider fermentations. A yeast was selected in the famous sparkling wine region for its excellent properties in producing sparkling base wine as well as“in-bottle” secondary fermentation.

Lalvin EC 1118® is known for its robust and reliable fermentation kinetics. Its sensory contribution is considered neutral, as it gives very little yeast sensory contribution to the wine. It is used extensively in the world for the production of both white and red wines, as well as champagne.

Grape variety pairing
Suitable for all grape varieties, as sensory contribution is considered neutral.

Wine Styles
Sparkling wine base and Prise de Mousse. Useful for a wide range of applications, including wine and fruit cider fermentations.

(8 customer reviews)

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Lalvin EC 1118 - 5g Sachet R29.00 incl. VAT

Oenological Properties

  • Recommended for white, rose, and red wine production.
  • Highly recommended for secondary fermentation.
  • Saccharomyces cerevisiae var. bayanus
  • Desirable fermentation temperature: 10-30°C. (50-86°F)
  • Alcohol tolerance 18% v/v *subject to fermentation conditions.
  • Low relative nitrogen demand (under controlled laboratory conditions)
  • Short lag phase and high fermentation vigour. Cooling may be required to control this high vigour.
  • Very low production of H2S under low YAN conditions
  • Low production of SO2 binding compounds.
  • Moderate relative potential for SO2 production (can produce high levels of SO2 under low nutrient conditions, up to 50mg/L).
  • Competitive factor is active.
  • Low foam producer.

DOSAGE RATE: 1 x 5g sachet for 4.5 – 23L
1. Rehydrate the yeast in 50ml of water, at a temperature between 35-37°C (95-98.6°F).
2. Dissolve by gently stirring and wait for 20 minutes.
3. Add the must. The difference in temperature between the must to be inoculated and the rehydration medium should not be higher than 10°C (if necessary, acclimatize the temperature of the medium by slowly adding must).
4. The total rehydration time should not exceed 45 minutes.
5. It is crucial that a clean container is used to rehydrate the yeast.
6. Rehydration in must is not recommended.

 

Also available in 500g bricks.

Additional information

Weight 0.006 kg
Dimensions 5 × 4 × 0.02 cm

8 reviews for Lalvin EC 1118 – 5g Sachet

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