Lalvin EC 1118
Robust, Reliable and Neutral. Useful for a wide range of applications, including wine and fruit cider fermentations. A yeast selected in the Champagne region for its excellent properties in producing base wine for Champagne 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.
- Useful for a wide range of applications.
- Known for its robust and reliable fermentation kinetics.
RELATED PRODUCTS
Fermivin Vineae
Fermivin Vineae is a Hanseniaspora vineae yeast for white, rosé, red, still and sparkling wines as well as ciders. It is used to increase aroma, complexity and texture.
Lalvin DV10
Lalvin DV10 is a clean and neutral yeast for primary or secondary fermentation, able to perform under stressful environmental conditions.
Lalvin ICV D254
Lalvin ICV D254 enhances mouthfeel due to the production of polysaccharides, contributing a variety of characters in different wines.
Lalvin BM4x4
Creates a wine with increased aromatic intensity, colour intensity, length of finish and dependable fermentation kinetics.
Biodiva
BIODIVA™ will help control development of the wine’s aromatic complexity by favouring the perception of certain esters without overwhelming the wines.