Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by the Consorizo del Vino Brunello di Montalcino and the University of Siena, Italy
Specie
Saccharomyces cerevisiae
Competitive Factor
Active
General Sensory Contribution
Enhances varietal characters, mouthfeel, volume, complexity and contribute to color stability
Cabernet Sauvignon
Grenache
Merlot
Nebbiolo
Pinot Noir
Sangiovese
Syrah
Tempranillo
Semillon
Barbera
Chardonnay
White Wine
Enhanced mouthfeel, complexity and colour stability in premium red wines
BM45 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.Fermentation Speed
Moderate
Lag Phase
Moderate
MLF Compatibility
Not really recommended
Nitrogen Needs
High
Alcohol Tolerance
15 %
SO₂ Production
High
Max. Temperature
28 °C
Min. Temperature
18 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
Suitability for co-Inoculation
Not recommended
