LALVIN BA 11™
(Saccharomyces cerevisaie cerevisiae)

Secure yeast for white wine mouthfeel

Brand

LALVIN

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Product details

LALVIN BA11™ was selected in 1997 near Estação Vitivinicola de Barraida in Portugal. It has excellent fermentation kinetics, even at low temperatures. It promotes fresh aromatic characteristics and intensifies mouthfeel and lingering flavors in whites, such as Pinot gris. In relatively neutral white varieties, BA11™ encourages the fresh fruit aromas of orange blossom, pineapple and apricot.

Selected by Estaçao Vitivinicola de Barraida - Portugal

Wine types

Rosé

Technical information

General sensory contribution: Esters
Competitive factor: Sensitive
Minimum temperature: 15 °C
Maximum temperature: 25 °C
Nutritional needs: High
MLF compatibility: Neutral
SO₂production: Low
Fermentation rate: Moderate
Alcohol tolerance: 16 %

Product documentation

Pairing

Pinot Gris: Floral, peach, apricot, Tropical fruit, rich mouthfeel
Riesling: Floral, tropical fruit,
Roussanne: Floral, volume
Sauvignon blanc: Citrus, Pear/Melon, rich mouthfeel
Viognier: Floral, stone fruit, tropical fruit, rich mouthfeel

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