The EC-1118 yeast has been isolated in Champagne and is classified as Saccharomyces bayanus. The fermentation characteristics are extremely low production of foam, volatile acids and Hydrogen sulphide. It will also ferment at low temperature with good flocculation and excellent alcohol tolerance. EC-1118 is an excellent strain to be used in a wide range of applications (such as sparkling wines, fruit wines and ciders it may also be used to restart stuck fermentations).This strain ferments well with good flocculation with compact lees and a relatively neutral flavour and aroma.
Microbiological & Oenological Properties
Saccharomyces cerevisiae bayanus
Competitive factor
High alcohol tolerance up to 18%
Short lag phase
Fast fermentation rate in a wide pH range
Wide range of temperatures for fermentation including low temperatures (Optimal between 15°C to 25°C)
Low requirement in assimilable nitrogen
Low O2 requirement (especially at low temperature)
Low to average production of volatile acidity
Average SO2 production
Low H2S production
Low foam formation