(Saccharomyces cerevisaie cerevisiae)

Secure yeast for white wine mouthfeel

  • Suitable for organic wine (EU 2018/848)
  • Suitable for NOP
  • Vegan

Product detailsWine typesTechnical informationProduct documentationPairing
Product DescriptionDocumentation

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


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


  • 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