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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.

Selected by Estaçao Vitivinicola de Barraida - Portugal

  • Suitable for organic wine (EU 2018/848)
  • Suitable for NOP
  • Vegan
Brand
LALVIN
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Wine typesTechnical informationProduct documentation
Product DescriptionDocumentation

Wine types

Red
White
Rosé

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

Documentation

Technical datasheetSpecification datasheetSafety datasheetKosher certificateProduct declarationDownload all

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