Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by Estaçao Vitivinicola de Barraida - Portugal
Specie
Saccharomyces cerevisaie cerevisiae
Competitive Factor
Sensitive
General Sensory Contribution
Enhances varietal aromas, mouthfeel and volume, moderate ester contribution
White Wine
Rosé Wine
Rosé Wine
Promotes aromatics and mouthfeel; suited to cool climate white wines that require softer palate structure and delicate fruit flavour.
A Portuguese isolate, selected to ferment white wine with delicate fruit character. Promotes clean aromatic characteristics, imparting subtle ester notes and intensifies wine mouthfeel with lees contact. Particularly suited to fermentation of varietal white wines from cooler climates which aim to have delicate fruit flavour, elegance and mouthfeel. In relatively neutral white varieties, Ba11 encourages the fresh fruit aromas of orange blossom, pineapple and apricot.Fermentation Speed
Moderate
Lag Phase
Very short
Nitrogen Needs
High
Alcohol Tolerance
16 %
SO₂ Production
Low
Max. Temperature
25 °C
Min. Temperature
15 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
