Lalvin BM45
(Saccharomyces cerevisiae cerevisiae)

The big movement in winemaking

  • Suitable for organic wine (EU 2018/848)
  • Suitable for NOP
  • Vegan

Product detailsWine typesTechnical informationProduct documentationPairing
Product DescriptionDocumentation

Product details

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.

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

Wine types


Technical information

  • General sensory contribution: Varietal
  • 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


  • Cabernet Franc: Plum, Color stability
  • Cabernet Sauvignon: Jam, Color stability, Round mouthfeel
  • Grenache: Plum, Color stability
  • Merlot: Plum, Color stability
  • Syrah: Fruit, Structural enhancement, Color stability
  • Zinfandel: Berry, Jam, Spice, Plum