LALVIN BA11™
(Saccharomyces cerevisiae cerevisiae)
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, LALVIN BA11™ encourages the fresh fruit aromas of orange blossom, pineapple and apricot.
Brand
LALVIN
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: Citrus, Pear/Melon, rich mouthfeel