Product details


Lalvin BM45

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

Saccharomyces cerevisiae cerevisiae

Competitive Factor

General Sensory Contribution
Enhances varietal characters, mouthfeel, volume, complexity and contribute to color stability

Red Wine

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

Lag Phase

MLF Compatibility
Not really recommended

Nitrogen Needs

Alcohol Tolerance
15 %

SO₂ Production

Max. Temperature
28 °C

Min. Temperature
18 °C

H₂S 170ppm

H₂S 60ppm

Suitability for co-Inoculation
Not recommended

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