Exploring the Benefits of EC 1118 Champagne Yeast to Up Your Wine Game

There are many factors that go into making a great bottle of wine, from the grapes used to the fermentation process. One important factor that often goes overlooked is the yeast used during fermentation. Specifically, EC 1118 champagne yeast has become a popular choice for winemakers looking to upscale their wine game. In this article, we will explore what makes EC 1118 yeast so unique and how it can benefit your winemaking process.

What is EC 1118 Champagne Yeast?

EC 1118 is a strain of yeast that is commonly used in the production of champagne and other sparkling wines, hence the name “champagne yeast”. It is also sometimes referred to as Prise de Mousse, a French term that translates to “bubbly starter”. This strain of yeast is highly recommended for wines that require a secondary fermentation, or a “mousse” as it is known in the champagne-making process.

EC 1118 yeast is known for its ability to ferment quickly and efficiently, producing high alcohol levels while also retaining the wine’s flavor and aroma characteristics. It is a strain of Saccharomyces cerevisiae, which is the most common type of wine yeast. However, what sets EC 1118 apart is its ability to thrive in a wide range of temperatures and pH levels, making it a versatile choice for winemakers.

Benefits of Using EC 1118 Champagne Yeast

Consistent Results

One of the biggest benefits of using EC 1118 yeast is its ability to produce consistent results. Since it is such a hardy strain, it is less prone to fluctuations in temperature and pH levels that can affect other types of yeast. This consistency is important for winemakers who are looking to produce a high-quality product each time.

Faster Fermentation

EC 1118 yeast is known for its ability to ferment quickly, which can save winemakers time and money during the production process. The process of fermentation can take weeks or even months without the right type of yeast, but with EC 1118, it can be completed in as little as 10 days. This faster fermentation also helps to reduce the risk of contamination from unwanted bacteria and other microorganisms.

High Alcohol Tolerance

Another benefit of using EC 1118 yeast is its high alcohol tolerance. This strain can tolerate alcohol concentrations up to 18% ABV (alcohol by volume), which is higher than many other types of yeast. This is beneficial for winemakers who are looking to produce wines with higher alcohol content, such as fortified wines or dessert wines.

Retains Aroma and Flavor Characteristics

Since EC 1118 yeast ferments quickly and efficiently, it can help to retain the wine’s aroma and flavor characteristics. This is especially important for wines that require a secondary fermentation, such as champagne or other sparkling wines. These wines rely on the secondary fermentation to create the “mousse” or bubbles in the wine. Using EC 1118 yeast can help to ensure that the wine retains its unique characteristics, even after the secondary fermentation process.

Versatile Strain

As mentioned earlier, EC 1118 yeast is a versatile strain that can thrive in a wide range of temperatures and pH levels. This makes it a popular choice for winemakers who are producing a variety of different wines. This yeast can be used for red wines, white wines, sparkling wines, and even cider production.

Tips for Using EC 1118 Champagne Yeast

If you are a winemaker looking to incorporate EC 1118 yeast into your production process, there are a few tips to keep in mind:

• Use a yeast nutrient: EC 1118 yeast benefits from the addition of a yeast nutrient, which can help to ensure that the fermentation process is efficient and complete.
• Monitor temperature and pH levels: While EC 1118 yeast is known for its ability to thrive in a wide range of temperatures and pH levels, it is still important to monitor these factors throughout the fermentation process to ensure that the yeast is not stressed.
• Start with a small amount: EC 1118 yeast is a strong strain, so it is important to start with a small amount and gradually increase the dosage if necessary.

Conclusion

EC 1118 champagne yeast is a powerful and versatile strain that can benefit winemakers in a variety of ways. Its ability to ferment quickly, produce consistent results, and retain the wine’s unique characteristics make it a popular choice for many types of wine production. If you are a winemaker looking to upscale your wine game, consider incorporating EC 1118 yeast into your production process. With the right techniques and monitoring, it can help you produce high-quality wines that stand out from the competition.