Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Collaborative study with INRAe (Montpellier, France)
Specie
Saccharomyces cerevisiae
Competitive Factor
Active
General Sensory Contribution
Enhances varietal characters, mouthfeel, colour stability, and complexity
Cabernet Sauvignon
Grenache
Malbec
Merlot
Nebbiolo
Sangiovese
Syrah
Tempranillo
Chardonnay
Tannat
White Wine
Valued by winemakers seeking mid palate structure while at the same time respecting varietal expression. "Dynamic synergy" - the sensory attributes of LALVIN BM45™ with greater fermentation reliability in difficult conditions.
The «Dynamic Synergy» process of optimizing positive interactions between yeast was successfully applied on LALVIN BM45™, resulting on a more efficient and secure yeast called LALVIN BM4X4™. During the yeast growth phase, LALVIN BM4X4™ releases a significant quantity of polysaccharides. This results in a round mouthfeel, increases colour stability and lowers the astringency of tannin (by stabilising and binding polyphenols in the must). LALVIN BM4X4™ is suited for red wines, where mouthfeel, colour and reliable fermentation kinetics are sought. It is also well suited for full bodied white wines, bringing roundness to the mouthfeel and enhancing aroma.Fermentation Speed
Moderate
Nitrogen Needs
High
Alcohol Tolerance
16 %
SO₂ Production
Moderate
Max. Temperature
28 °C
Min. Temperature
16 °C
H₂S 170ppm
Low
H₂S 60ppm
Moderate
Acetaldehyde Production
High
