LALVIN BM45™
(Saccharomyces cerevisiae cerevisiae)
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, complementing wines with great mouthfeel and improved color stability. BM45™ is used on red varieties to complement jam, spice and earthy wine styles. It is also used to minimize vegetal characteristics. Some winemakers use BM45™ on Chardonnay as a blending component to increase mouthfeel. Not malolactic bacteria compatible.
Wine types
Technical information
- General sensory contribution: Complements varietal character
- Competitive factor: Active
- Minimum temperature: 18 °C
- Maximum temperature: 28 °C
- Nutritional needs: High
- MLF compatibility: Not really recommended
- SO2production: High
- Fermentation rate: Moderate
- Alcohol tolerance: 15 %
- Glycerol production: No info
Product documentation
Pairing
- Cabernet Franc: Plum, Color Stability
- Cabernet Sauvignon: Plum, Color Stability, Round Mouthfeelity
- Grenache: Plum, Color stability
- Malbec: Mid-palate Enhancement
- Merlot: Plum, Color Stability
- Nebbiolo: Plum Jam, Color Stability
- Petite Syrah: Fruit, Spice, Structural Enhancement
- Pinot Noir: Jam, Color Stability
- Sangiovese: Plum, Color stability, Mid-palate Enhancement
- Tempranillo: Plum, Mid-palate Enhancement