Lalvin BA 11™
(Saccharomyces cerevisaie cerevisiae)

Promotes aromatics and mouthfeel; suited to cool climate white wines that require softer palate structure and delicate fruit flavour.

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

Product detailsWine typesTechnical informationProduct documentation
Product DescriptionDocumentation

Product details

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.

Selected by Selected by Estaçao Vitivinicola de Barraida - Portugal

Wine types


Technical information

  • General sensory contribution: Enhances varietal aromas, mouthfeel and volume, moderate ester contribution
  • 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