Nutrients / Protectors
Specific Inactivated Yeasts
Selected by Estaçao Vitivinicola de Barraida - Portugal
Saccharomyces cerevisaie cerevisiae
General Sensory Contribution
Enhances varietal aromas, mouthfeel and volume, moderate ester contribution
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.