Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
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
Cabernet Franc
Plum, Color stability
Cabernet Sauvignon
Jam, Color stability, Round mouthfeel
Grenache
Plum, Color stability
Merlot
Plum, Color stability
Nebbiolo
Plum jam, Color stability
Pinot Noir
Jam, Color stability
Sangiovese
Plum, Color stability, Mid-palate enhancement
Syrah
Fruit, Structural enhancement, Color stability
Tempranillo
Plum, Mid-palate enhancement
Zinfandel
Berry, Jam, Spice, Plum
Semillon
Pinotage
Ruby Cabernet
Chardonnay
Chenin blanc
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
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
