Wine Yeast Strains
Lalvin
EC-1118 (Champagne)
Ideal for the production of all white wines, sparkling wines and ciders.
Great to restart stuck fermentations and ferment late harvest wines.
Characteristics:
Great for "quick
wines".
Powerful competitive factor (inhibits wild yeast).
Re-starts stuck fermentations.
In - bottle fermentations (Sparkling Wines).
Will work within a wide temperature range(7º - 35º C).
Has a high alcohol tolerance (up to 18%).
Very low hydrogen sulfide production.
Very rapid fermentation speed, low foaming.
K1 - V1116 -
(Montpellier)
Ideal for the production of wines made from grapes, frozen must and fresh
juice.
Characteristics:
Powerful competitive
factor (inhibits wild yeast).
Great to re-start stuck ferments.
Temperature range between 15º- 30ºC.
Alcohol tolerance 12- 14%.
Rapid fermentation speed, but slower than Champagne.
Very low nutritional requirement.
71B - 1122 -
(Narbonne)
Ideal for the production of wines with a fruity aroma as well
as fruit wines and concentrates. Also great for blush, young reds and
late harvest wines.
Characteristics:
Promotes fruity aroma.
Alcohol tolerance of 14%.
Will work in temperatures of 15º - 30ºC.
Very rapid fermentation speed, low foaming.
Very low SO2 production.
Very high sugar/alcohol yield.
