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Lalvin BM45

Selected by the Consorzio del Vino Brunello de Montalcino and the University of Siena, Italy

Specie
Saccharomyces cerevisiae cerevisiae

Competitive Factor
Active

General Sensory Contribution
Varietal

Red Wine

White Wine

Rosé Wine

The big movement in winemaking

Lalvin BM45™ was isolated in the early 1990s in collaboration with the Consorzio del Vino Brunello de Montalcino and the University of Siena. BM45™ is a relatively slow starter and is well suited for long maceration programs. It has high nitrogen requirements and can produce sulfides if nutrient starved. When used in whites, BM45™ benefits greatly from rehydration with proper nutrition. During fermentation, BM45™ produces high levels of polyphenol-reactive polysaccharides, resulting in wines with great mouthfeel and improved color stability. BM45™ is used on red varieties to contribute jam, spice and earthy elements. It is also used to minimize vegetal characteristics. Some winemakers use BM45™ on Chardonnay as a blending component to increase mouthfeel.

Fermentation Speed
Moderate

Lag Phase
Moderate

MLF Compatibility
Not really recommended

Nitrogen Needs
High

Alcohol Tolerance
15 %

Volatile Acidity
Moderate

SO₂ Production
High

Max. Temperature
28 °C

Min. Temperature
18 °C

H₂S 170ppm
Low

H₂S 60ppm
Low

Suitability for co-Inoculation
Very recommended

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