The EC-118 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-111 8 is one of themost widely used yeasts in the world.
Extremely low production of foam, volatile acid and H 2 S --make this strain an excellent choice. Ferments well at 45-95 degrees 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.
Extremely low production of foam, volatile acid and H 2 S --make this strain an excellent choice. Ferments well at 45-95 degrees 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.
