ENOLOGIX'S 100-POINT WINEMAKING RATINGS
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Lalvin EC-1118 (Prise de Mousse)™: THE original Prise de Mousse.
Description: Lalvin EC-1118 is the original and is good for barrel fermentations. It ferments well at low temperatures and flocculates well with very compact lees. Under low nutrients conditions, Lalvin EC-1118 produces a lot of SO2 (up to 30 ppm) and as a result can inhibit malolactic fermentation. It is classified as a Saccharomyces cerevisiae bayanus.This yeast is available from Red Star (Premier Cuvee) and others. Since it became available in dry form several years ago, the popularity of Prise de Mousse (PdM) yeast has remained high. PdM is an excellent, general purpose yeast for both red and white wines. It produces low hydrogen sulfide fermentations, and it ferments vigorously. Since this yeast usually produces a dry wine, it is one of the more popular yeasts for California Chardonnay production. This yeast is tolerant to sulfur dioxide, and it is tolerant to high alcohol levels. Consequently, Prise de Mousse is useful for restarting stuck fermentations. Prise de Mousse is also used for the secondary fermentation of sparkling wine. Under normal condition Prise de Mousse produces little foam and seldom causes the winemaker any trouble. Smaller wineries often use this yeast for all their fermentations.
I am ambivelent about PDM for white winemaking. It is NOT the yeast for making Chardonnay wines because it does not add quality; and I am thinking of Chardonnays made with the sur lies method. Now this is a great yeast for making both Chardonnay and red wines from stuck fermentations. This is the yeast of choice in the last decade for refermenting wines during the harvest.