Lavin EC1118™ Organic strain is recommended for all types of wines, including sparkling, and late harvest wines, ice wine, fruit wine and cider. It may also be used to restart stuck fermentations.
The fermentation characteristics of the EC1118™ — extremely low production of foam, volatile acid and hydrogen sulphide (H2S) — make this strain an excellent choice. This strain ferments well over a very wide temperature range, from 10° to 30°C (50° to 86°F) and demonstrates high osmotic and alcohol tolerance. Good flocculation with compact lees and a relatively neutral flavour and aroma contribution are also properties of the EC1118™.
- Selected by the Institut Oenologique de Champagne (IOC) in Epernay, France. Reference strain for sparkling wine.
- Is the original, steady low foamer, and is popular for barrel fermentations. It is an excellent choice for secondary fermentations of sparkling wine.
- Ferments well at low temperatures and flocculates with compact lees.
- Under low nutrient conditions Lalvin EC1118™ can produce high amounts of SO2 (up to 50 ppm) and, as a result, may inhibit malo-lactic fermentation
Datasheets
Technical Datasheet: Click HERE to view & download
This provides the detailed information you need to use the product; detailing the benefits, where to use it, how to use it and the dose required.
Safety Datasheet: Click HERE to view & download
This provides all the essential safety data legally required for the product; detailing any hazardous chemicals used, best practices on how to store and handle the product, as well as how to deal with spills, fires and medical emergencies.