BM45 Yeast

Item No. 98-BM45

For increased mouthfeel and improved colour stability Isolated in the early 1990s in collaboration with the Consorzio del Vino Brunello di Montalcino and the University of Siena in Italy. Produces high levels of polyphenol reactive polysaccharides, resulting in wines with increased mouthfeel and
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Description
For increased mouthfeel and improved colour stability

Isolated in the early 1990s in collaboration with the Consorzio del Vino Brunello di Montalcino and the University of Siena in Italy.

Produces high levels of polyphenol reactive polysaccharides, resulting in wines with increased mouthfeel and improved colour stability.

Has high nitrogen requirements and can produce H2S under poor nutrient conditions.

In Italian red varietals, Lalvin BM45™ has sensory descriptors that include fruit jam, rose and cherry liqueurs, sweet spice, licorice, cedar and earthy elements.
Specifications
Brand Lallemand
Malolactic Compatibility Below Average
Alcohol Tolerance 15%
Competitive Factor Yes
Fermentation Speed Moderate
Maximum Temperature 28°C
Minimum Temperature 18°C
Nutrient Demand High
Species S. cerevisiae
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