LALVIN BA 11™
(Saccharomyces cerevisaie cerevisiae)
Secure yeast for white wine mouthfeel
Marca
LALVIN
Detalles del producto
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.
Seleccionado por Estaçao Vitivinicola de Barraida - Portugal
Tipos de vino
Información técnica
- Contribución sensorial general: Esters
- Factor de competitividad: Sensible
- Temperatura mínima: 15 °C
- Temperatura máxima: 25 °C
- Requisitos nutricionales: Alta
- Compatibilidad FML : Neutral
- Producción de SO2: Baja
- Velocidad de fermentación: Moderada
- Alcohol max : 16 %
Documentación del producto
Maridaje
- 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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