'The original Prise de Mousse’ was selected by the Institut Oenologique de Champagne (IOC) in the Champagne region. This Lalvin EC 1118® Champagne yeast is usable for producing white base wines for Champagne as well as in-bottle fermentation wines.
- Champagne yeast suitable for white, red and rosé wines and ciders
- quick clarification and very compact sediment
- MLF (malo) compatible
- positive contribution to SO2 policy
- prevents spontaneous MLF (malo)
- Saccharomyces cerevisiae var. bayanus
- 5 g package
- dosage 4.5 g/23 l
- GRAPE VARIETY PAIRING: Suitable for all grape varieties, as sensory contribution is considered neutral
- AROMA: Neutral
- ALCOHOL TOLERANCE: Up to 18%
- FERMENTATION RANGE: 10-30°C (50-86°F)
- INOCULATION RATE: 0.2-0.4g/L
