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
Chardonnay
Volume
Pinot Noir
Jam, Color stability
Regent
Rondo
Cabernet Cortis
White Wine
Rosé Wine
High Brix Juice
Restart Stuck Ferment
The attributes of BM45 with optimized fermentation capacity
BM4X4 is a blend of two yeast strains: BM45 plus a complementary yeast known for its fermentation reliability. BM45 is known and appreciated around the world for its round mouthfeel and stable colour (see description for BM45). While BM45 has a very strong following among winemakers who appreciate its suitability for long maceration programs, there are others who desire the attributes of BM45 but with a more timely and secure fermentation. BM4X4 achieves this goal. During the yeast growth phase, BM4X4 has the unusual capacity of releasing a significant quantity of polyphenol reactive polysaccharides into the fermenting must. The quantity and the quality of the polysaccharides released during fermentation facilitate the production of red wines with great mouthfeel and improved colour stability with dependable fermentation kinetics under difficult fermentation conditions. BM4X4 is also well suited for full bodied white wines, bringing roundness to the mouthfeel and enhancing aroma.Fermentation Speed
Moderate
Lag Phase
Moderate
Nitrogen Needs
High
Alcohol Tolerance
16 %
Volatile Acidity
Moderate
SO₂ Production
Moderate
Max. Temperature
28 °C
Min. Temperature
16 °C
H₂S 170ppm
Low
H₂S 60ppm
Moderate
Acetaldehyde Production
High
