Product details

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Lalvin BA 11™

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

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

MLF Compatibility
Recommended

Nitrogen Needs
High

Alcohol Tolerance
16 %

SO₂ Production
Low

Max. Temperature
25 °C

Min. Temperature
15 °C

H₂S 170ppm
Low

H₂S 60ppm
Low

Suitability for co-Inoculation
Recommended

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