Champagne isolated and approved by CIVC for use in Champagne. For white and red wine where a rapid neutral fermentation is required. Killer active, alcohol tolerant to 15 percent ( v:v ), optimum temperature 15 to 30°C in primary fermentation, 10 to 14°C in secondary fermnetations. Lower accumulation in table wine of sulphur dioxide and acetic acid and less harsh after the palate which can be found with EC1118 and its copies.