Nutrients / Protectors
Specific Inactivated Yeasts
General Sensory Contribution
Enhances varietal characters, mouthfeel, volume, complexity and contribute to color stability
Enhanced mouthfeel, complexity and colour stability in premium red winesBM45 was isolated in the early 1990’s in collaboration with the Consorzio del Vino Brunello de Montalcino and the University of Siena. Selected for Sangiovese fermentations, but valuable for fermentation of a range of red wines including Shiraz, Cabernet Sauvignon and Merlot. Produces high levels of polysaccharides resulting in wines with significant mouthfeel and superior colour stability. BM45 also enhances aroma complexity, including attributes of jam, spice and earthy elements in red varieties. It also is used to minimize vegetal characteristics. BM45 is a relatively slow starter and is well suited for long maceration programs. Also useful in full-bodied white wines for increasing mouthfeel and complexity. BM45 can produce significant amounts of SO2. Wines made with BM45 may be relatively more difficult to induce MLF.