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 hydrogen sulfide (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 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
An excellent choice for champagnes and late harvest wines. Also
a very good choice for dry whites.
Yeast Data Sheet