Enhances complexes aromas of fruit jams, rose and cherry liqueurs, with evident and clean notes of sweet spices, liquorice and cedar.

Lalvin BM45® was isolated in the early 1990s in collaboration with the Consorzio del Vino Brunello de Montalcino and the University of Siena. This yeast is a relatively slow starter and is well suited for long maceration programs. It has high nitrogen requirements and can produce H2S if nutrient starved. When used in whites, Lalvin BM45® benefits greatly from rehydration with proper nutrition.Some winemakers use it on Chardonnay as a blending component to increase mouthfeel. During fermentation, Lalvin BM45® produces high levels of polyphenol reactive polysaccharides, resulting in red wines with great mouthfeel and improved color stability. This yeast enhances complexes aromas of fruit jams, rose and cherry liqueurs, with evident and clean notes of sweet spices, liquorice and cedar.