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Lalvin BM45
(Saccharomyces cerevisiae cerevisiae)
The big movement in winemaking
Nem todos os produtos estão disponíveis em todos os mercados, nem as alegações associadas permitidas em todas as regiões.
Detalhes do produto
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.
Tipos de vinho
Informação técnica
- Contribuição sensorial geral: Varietal
- Fator competitivo: Ativo
- Temperatura mínima: 18 °C
- Temperatura máxima: 28 °C
- Requisitos nutricionais: Alta
- Compatibilidade de FML : Not-really-recommended
- Produção de SO2: Alta
- Velocidade de fermentação: Moderada
- Tolerância ao álcool : 15 %
- Produção de glicerol: No-info