Lalvin EC-1118 | Lallemand
Lallemand
Lalvin EC 1118 is known for its robust and reliable fermentation kinetics.
Kundrecensioner
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Write a review, click HERE!Robust, Reliable, and Neutral. Useful for a wide range of applications, including wine and fruit cider fermentations. A yeast selected in the famous sparkling wine region for its excellent properties in producing sparkling base wine as well as“in-bottle” secondary fermentation.
Lalvin EC 1118® is known for its robust and reliable fermentation kinetics. Its sensory contribution is considered neutral, as it gives very little yeast sensory contribution to the wine. It is used extensively in the world for the production of both white and red wines.
BEER STYLES: Belgian White, Belgian Blonde, Belgian Golden, Dubbel, Tripel, and Quad.
| Alcohol Tolerance | ABV 18% |
| Dosage | 0,25–0,4 g / liter |
| Flocculation | Medium - High |
| Liquid / Dry | Dry Yeast |
| Temperature | 10 - 30°C |
| Yeast Style | Wine |
| Yeast Style | Cider |
| Storage instructions | in cooler |
| Size | 5 g |
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Lallemand was founded in Montréal towards the end of the 19th
century. Fred Lallemand was a young immigrant who had left
his native Alsace after the Franco-Prussian war of 1870-1871. His
initial business in Montréal in the late 1800s involved the trading of animal fats and then he built a plant for the refining of
vegetable oils to bakers shortening. After moving the vegetable
oil refining plant to upstate New York, he returned to Montréal
and built a new plant in 1915 on Préfontaine Street. By 1921 he
was importing bakers yeast from the United States and in 1923
he started producing fresh baker’s yeast. The necessary technology was obtained from Dr. Effront (University of Brussels) who
sent his students, first Dr. de Chaunac and later Dr. Cherney, to
direct production and train new technologists. The production
of dry bakers yeast was introduced with the aid of the National
Research Council during WWII. In 1947, the second generation
of the Lallemand family sold the business to a financial group,
which, in 1952, sold it to Roland Chagnon, whose family still
owns Lallemand.
