The effect of Lalvin C yeast on finished Pinotage wine was compared to EC 1118. Although the wines did not show much chemical differences, significant sensory differences were found between wines. These differences, however, may have been due to extraneous factors.
EC 1118 produces high concentrations of sulfur dioxide during fermentation. Some sulfur dioxide-resistant strains of EC 1118 have been developed in response to this tendency. This study examines the difference in wine chemistry, fermentation kinetics, and sensory characteristics of wine produced using traditional EC 1118 and the sulfur dioxide-resistant strain of EC 1118. The resistant strain produced less volatile acidity, but resulted in a longer fermentation. No significant sensory differences were found between wines.
ScottLabs EC 1118 PDM, ScottLabs CRVP, Anchor NT50, and Anchor NT202 yeast strains were compared for their effect on pH, ethanol and volatile acidity production in 2014 Merlot. Fermentation kinetics were also compared. CRVP exhibited the fastest fermentation kinetics but produced the highest volatile acidity. EC 1118 PDM produced the highest ethanol and lowest volatile acidity.