Product details

catalog

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
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
Moderate

Lag Phase
Moderate

MLF Compatibility
Not really recommended

Nitrogen Needs
High

Alcohol Tolerance
15 %

SO₂ Production
High

Max. Temperature
28 °C

Min. Temperature
18 °C

H₂S 170ppm
Low

H₂S 60ppm
Low

Suitability for co-Inoculation
Not recommended

Download free application

download later