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| 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 fermentations.An excellent choice for
champagnes and late harvest wines. Also a very good choice for dry
whites. |
