The EC-1118 strain was isolated studied and selected from Champagne fermentations. Due to its competitive factor and ability to ferment equally well over a wide temperature range the EC-1118 is one of the most widely used yeasts in the world.
OENOLOGICAL PROPERTIES AND APPLICATIONS
The fermentation characteristics of the EC-1118 - extremely low production of foam volatile acid and H2S - make this strain an excellent choice. This strain ferments well over a very wide temperature range from 7o to 35oC (45o to 95oF) and demonstrates high osmotic and alcohol tolerance. Good flocculation with compact lees and a relatively neutral flavor and aroma contribution are also properties of the EC-1118. The EC-1118 strain is recommended for all types of wines including sparkling and late harvest wines and cider. It may also be used to restart stuck fermentations.
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