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.
The fermentation characteristics of the EC-1118 ‚Äî extremely low production of foam, volatile acid and hydrogen sulfide (H2S) ‚Äî 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.