Lalvin BA11 Yeast

Item No.015117
Riesling, Viognier, Sauvignon Blanc, Pinot Gris, Gewürztraminer, Sparkling Base, Rosé Selected in 1997 near the Estação Vitivinicola de Barraida in Portugal. Promotes clean aromatic characteristics and intensifies mouthfeel and lingering flavors in white or sparkling base w
Price $49.2
Per Each
Excl. Tax
Available
Each

Description

Riesling, Viognier, Sauvignon Blanc, Pinot Gris, Gewürztraminer, Sparkling Base, Rosé

  • Selected in 1997 near the Estação Vitivinicola de Barraida in Portugal.
  • Promotes clean aromatic characteristics and intensifies mouthfeel and lingering flavors in white or sparkling base wines.
  • Encourages the fresh aromas of tropical fruit, cream, vanilla and spice in relatively neutral white grape varieties.

apple sihouette.jpgAlso good for cider.

    Specifications

    Brand
    Lallemand
    Alcohol Tolerance
    16% ABV
    Competitive Factor
    Sensitive
    Fermentation Speed
    Moderate
    Malolactic Compatibilty
    Good
    Maximum Temperature
    25°C (77°F)
    Minimum Temperature
    10°C (50°F)
    Nutrient Demand
    High
    Species
    S. cerevisiae

    Lalvin BA11 Yeast

    Item No.015117
    Price $49.2
    Per Each
    Excl. Tax
    Available
    Each
    Riesling, Viognier, Sauvignon Blanc, Pinot Gris, Gewürztraminer, Sparkling Base, Rosé

    • Selected in 1997 near the Estação Vitivinicola de Barraida in Portugal.
    • Promotes clean aromatic characteristics and intensifies mouthfeel and lingering flavors in white or sparkling base wines.
    • Encourages the fresh aromas of tropical fruit, cream, vanilla and spice in relatively neutral white grape varieties.

    apple sihouette.jpgAlso good for cider.

      Specifications

      Brand
      Lallemand
      Alcohol Tolerance
      16% ABV
      Competitive Factor
      Sensitive
      Fermentation Speed
      Moderate
      Malolactic Compatibilty
      Good
      Maximum Temperature
      25°C (77°F)
      Minimum Temperature
      10°C (50°F)
      Nutrient Demand
      High
      Species
      S. cerevisiae