white must and wine. In still wine, LALVIN EC 1118 yeast reinforces lemon flavors; in sparkling wine it tends to form green apple flavor or vegetative nuances. Particularly suitable grape varieties are Chardonnay, Pinot Blanc and light Pinot Gris.The specific advantages of LALVIN EC 1118 yeast:...
Lalvin EC-1118 (EC-500) Wine Yeast for wine making. S. bayanus. The same strain as PDM, Lalvin EC-1118 is a wine making yeast that is a low foamer. Ferments over a wide temperature range and is good for both sparkling and still wines. Good for restarting stuck or sluggish fermentati...
Lalvin EC1118™ has been selected in a famous sparkling wine region for its excellent properties in producing sparkling base wine as well as “in-bottle” secondary fermentation.
Strain Lalvin EC-1118BiofuelThis study was conducted for the purpose to enhance ethanol yield from a newly isolated yeast strain employing batch and modified fed batch fermentation strategies. Saccharomyces cerevisiae strain MZ-4 exhibiting 15% (v/v) ethanol tolerance was isolated and compared with ...
The present study attempted to partially characterize and elucidate the viability-enhancing effect of a yeast strain Saccharomyces cerevisiae EC-1118 on a probiotic strain Lactobacillus rhamnosus HN001 under acidic conditions using a model system (non-growing cells). The yeast was found to significantly...
N3-(β-d-Ribofuranosyl)-4,6-dimethylimidazo[1,2-a]purineWyosine (Nucleoside Yt) (Yeast tRNAPhe)78TL2579 1-MethylisoguanosineDoridosine (Tedania digitataandAnisodoris nobilis)80TL567 80MI40905 2-Methylthio-N-carbonyl-[N-threonyl]adenosine(Mammalian tRNA)79JA2224 ...
Not a great choice for wine that will be seeing a malo-lactic fermentation as EC-1118 naturally produces higher levels of SO2 which can inhibit malo-lactic fermentations. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast. Click here for a PDF of the MoreWine Yeast...
型号:EC-1118 类型:其他 形态:干酵母 沉降性:高 酒精耐受度:18% 发酵度:70~75% 发酵温度:7~35°C 用于酿造:苹果酒,葡萄酒 描述:可更长时间地保持天然的新鲜水果香气。能产生大量花香酯类,可为所酿酒带来新鲜花香。也被用于优质白兰地基酒的酿造。
A cDNA encoding UDP-glucose: formononetin 7-O-glucosyltransferase, designated UGT73F1, was cloned from yeast extract-treated Glycyrrhiza echinata L. cell-suspension cultures using probes from Scutellaria baicalensis UDP-glucose: flavonoid 7-O-glucosyltransferase. The open reading frame of the UGT73...