Levures OEnologiques
Bacteries OEnologiques
Nutriments et Protecteurs de Levures
Levures Specifiques Inactivées
Enzymes
Chitosane
Applications à la Vigne
Selected by the Consorzio del Vino Brunello de Montalcino and the University of Siena, Italy
Espèce
Saccharomyces cerevisiae cerevisiae
Facteur de competitivité
Actif
Contribution sensorielle
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
Petite Syrah
Fruit, spice, Structural enhancement
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
Vin blanc
Vin rosé
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.Vitesse de fermentation
Modérée
Phase de latence
Modérée
Besoin en Azote
Haut
Tolérance à l'alcool
15 %
Acidité volatile
Modérée
Production de SO₂
Élevée
Température max.
28 °C
Température min.
18 °C
H₂S 170 ppm
Bas
H₂S 60 ppm
Bas
