Détails du produit

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Lalvin BM45

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 rouge

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

Compatibilité FML
Non recommandée

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

Utilisation en co-inoculation
Pas recommandée

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