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Lalvin BA 11™

Selected by Estaçao Vitivinicola de Barraida - Portugal

Specie
Saccharomyces cerevisaie cerevisiae

Competitive Factor
Sensitive

General Sensory Contribution
Esters

Gewürztraminer
Flint stone/Mineral, Rosé

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

Red Wine

White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

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, 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 %

Volatile Acidity
Moderate

SO₂ Production
Low

Max. Temperature
25 °C

Min. Temperature
15 °C

H₂S 170ppm
Low

H₂S 60ppm
Low

Suitability for co-Inoculation
Very recommended

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