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 EC1118® 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.
Now also available in 5g sachets!