Lalvin BM45
(Saccharomyces cerevisiae cerevisiae)
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Product details
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.
Wine types
Technical information
- General sensory contribution: Varietal
- Competitive factor: Active
- Minimum temperature: 18 °C
- Maximum temperature: 28 °C
- Nutritional needs: High
- MLF compatibility: Not really recommended
- SO2production: High
- Fermentation rate: Moderate
- Alcohol tolerance: 15 %
- Glycerol production: No info
Product documentation
Pairing
- Cabernet Franc: Plum, Color stability
- Cabernet Sauvignon: Jam, Color stability, Round mouthfeel
- Grenache: Plum, Color stability
- Merlot: Plum, Color stability
- Syrah: Fruit, Structural enhancement, Color stability
- Zinfandel: Berry, Jam, Spice, Plum
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