LALVIN BM45™
(Saccharomyces cerevisiae cerevisiae)
The big movement in winemaking
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, complementing wines with great mouthfeel and improved color stability. BM45™ is used on red varieties to complement jam, spice and earthy wine styles. It is also used to minimize vegetal characteristics. Some winemakers use BM45™ on Chardonnay as a blending component to increase mouthfeel. Not malolactic bacteria compatible.
Selected by Lallemand Oenology collaboration with the Consorzio del Vino Brunello de Montalcino and the University of Siena
Wine types
Technical information
- General sensory contribution: Complements varietal character
- 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: Plum, Color Stability, Round Mouthfeelity
- Grenache: Plum, Color stability
- Malbec: Mid-palate Enhancement
- 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
- Tempranillo: Plum, Mid-palate Enhancement
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