Lalvin BM45
(Saccharomyces cerevisiae)
Enhanced mouthfeel, complexity and colour stability in premium red wines
Product details
LALVIN BM45™ was isolated in the early 1990’s in collaboration with the Consorzio del Vino Brunello de Montalcino and the University of Siena from Sangiovese fermentations. It produces high levels of polysaccharides resulting in wines with significant mouthfeel and superior colour stability. LALVIN BM45™ also enhances aroma complexity, including attributes of jam, spice and earthy elements in red varieties. It has the capacity to reduce (mask) green vegetative characteristics. LALVIN BM45™ is a relatively slow starter and is well suited for long maceration programs. LALVIN BM45™ can produce significant amounts of SO2. Wines made with BM45™ may be relatively more difficult to induce MLF.
Wine types
Technical information
- General sensory contribution: Enhances varietal characters, mouthfeel, volume, complexity and contribute to colour stability
- 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
- Barbera
- Chardonnay
- Sangiovese
- Semillon
- Syrah
- Tempranillo
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