LALVIN BA11™
(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, LALVIN BA11™ encourages the fresh fruit aromas of orange blossom, pineapple and apricot.
Selected by Selected by Estaçao Vitivinicola de Barraida - Portugal
Wine types
Technical information
- General sensory contribution: Esters
- Competitive factor: Sensitive
- Minimum temperature: 15 °C
- Maximum temperature: 25 °C
- Nutritional needs: High
- MLF compatibility: Recommended
- SO2production: Low
- Fermentation rate: Moderate
- Alcohol tolerance: 16 %
Product documentation
Pairing
- Chardonnay
- Gewürztraminer: Flint stone/Mineral, Rosé
- Riesling
- Sauvignon blanc: Citrus, Pear/Melon, rich mouthfeel
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