Détails du produit

catalog

Lalvin BM4x4™

Selected by the Consorzio del Vino Brunello de Montalcino and the University of Siena

Espèce
Saccharomyces cerevisiae cerevisiae

Facteur de competitivité
Actif

Contribution sensorielle
Enhances varietal characters

Cabernet Franc
Plum, Color stability

Cabernet Sauvignon
Jam, Color stability, Round mouthfeel

Chardonnay
Volume

Grenache
Plum, Color stability

Merlot
Plum, Color Stability

Nebbiolo
Plum jam

Petite Syrah
Fruit, Spice, Structural enhancement

Pinot Gris
Rich mouthfeel

Pinot Noir
Jam, Color stability

Roussanne
Volume

Sangiovese
Plum, Color Stability, Mid-palate enhancement

Sauvignon blanc
Rich mouthfeel

Syrah
Fruit, Structural enhancement, Color stability

Tempranillo
Plum, Mid-palate enhancement

Viognier
Rich mouthfeel

Zinfandel
Berry, Jam, Spice, Plum

Vin rouge

Vin blanc

Vin rosé

Jus à haute teneur en Brix

Redémarre ferment arrêté

The attributes of BM45 with optimized fermentation capacity

BM 4X4® is a blend of BM45™ and another yeast known for its fermentation reliability. BM45™ is known and appreciated around the world for its round mouthfeel and stable color (see above description for BM45). However, BM45™ is a slow fermenter and can require substantial nutrients to complete fermentation successfully and without the production of sulfides. While BM45™ has a very strong following among winemakers who enjoy its slow fermentation and its suitability for long maceration programs, there are others who desire the attributes of BM45™ but with a more timely and secure fermentation. BM 4X4® achieves this goal. During the yeast growth phase, BM 4X4® 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 color stability, with dependable fermentation kinetics under difficult fermentation conditions. In whites, BM 4X4® releases a high level of esters responsible for fruit aromas and also brings roundness to the mouthfeel.

Vitesse de fermentation
Modérée

Compatibilité FML
Non recommandée

Besoin en Azote
Haut

Tolérance à l'alcool
15 %

Acidité volatile
Modérée

Production de SO₂
Modérée

Température max.
28 °C

Température min.
16 °C

H₂S 170 ppm
Bas

H₂S 60 ppm
Modéré

Utilisation en co-inoculation
Très recommandée

Production d'éthanal
Élevée

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