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
Esters
Gewürztraminer
Flint stone/Mineral, Rosé
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
Colombard
Chenin blanc
Chardonnay
White Wine
Rosé Wine
High Brix Juice
Secure yeast for white wine mouthfeel
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.Fermentation Speed
Moderate
Lag Phase
Very short
Nitrogen Needs
High
Alcohol Tolerance
16 %
Volatile Acidity
Moderate
SO₂ Production
Low
Max. Temperature
25 °C
Min. Temperature
15 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
