Lalvin M
(Saccharomyces cerevisiae cerevisiae)
For reds, especially Grenache. Useful for tannin extraction.
Product details
Sourced from the Pasteur Institute in Paris, Lalvin M has gained a reputation for red wine production, particularly Grenache. Useful for extraction of tannins during red wine vinification. Also suitable for whites and rosé. Generally considered to have neutral sensory properties, but may have slight estery impact.
Selected by Sourced from Institut Pasteur, France
Wine types
Technical information
- General sensory contribution: A more neutral yeast but some impact on mouthfeel and texture
- Competitive factor: Sensitive
- Minimum temperature: 20 °C
- Maximum temperature: 30 °C
- Nutritional needs: Low
- MLF compatibility: Strongly recommended
- SO2production: Moderate
- Fermentation rate: Moderate
- Alcohol tolerance: 14 %
- Glycerol production: Moderate
Product documentation
Related products
Valued by winemakers seeking mid palate structure while at the same time respecting varietal expression. "Dynamic synergy" - the sensory attributes of BM45 with greater fermentation reliability in difficult conditions.
Suited to early drinking white and red styles; its reliability in fermenation favours upfront expression of aromatics.
Alcohol tolerance and fermentation performance are key attributes
New wine yeast for rose wines and cider to bring out exotic and citrus aromas, while maintaining freshness sought after in roses. A QTL yeast with low to no H2S, SO2 and acetaldehyde production.