The EC-1118 strain was isolated, studied and selected from Champagne fermentations. Due to its competitive factor and ability to ferment equally well over a wide temperature range, the EC-1118 is one of the most widely used yeasts in the world. The fermentation characteristics of the EC-1118 ? extremely low production of foam, volatile acid and hydrogen sulfide (H2S) ? make this strain an excellent choice. This strain ferments well over a very wide temperature range, from 10ø to 30øC (50ø to 86øF) and demonstrates high osmotic and alcohol tolerance. Good flocculation with compact lees and a relatively neutral flavor and aroma contribution are also properties of the EC-1118. The EC-1118 strain is recommended for all types of wines, including sparkling, and late harvest wines and cider. It may also be used to restart stuck fermentations.