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BM45 Yeast

LALVIN BM45â„¢ was isolated in the early 1990s in collaboration with the Consorzio del Vino Brunello de Montalcino and the University of Siena. BM45â„¢ is a relatively slow starter and is well suited for long maceration programs. It has high nitrogen requirements and can produce sulfides if nutrient sta

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Item No.AvailabilityPriceQuantity
33-15037
33-15037B

Description

LALVIN BM45â„¢ was isolated in the early 1990s in collaboration with the Consorzio del Vino Brunello de Montalcino and the University of Siena. BM45â„¢ 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, BM45â„¢ benefits greatly from rehydration with proper nutrition. During fermentation, BM45â„¢ produces high levels of polyphenol-reactive polysaccharides, complementing wines with great mouthfeel and improved color stability. BM45â„¢ is used on red varieties to complement jam, spice and earthy wine styles. It is also used to minimize vegetal characteristics. Some winemakers use BM45â„¢ on Chardonnay as a blending component to increase mouthfeel. Not malolactic bacteria compatible.
  • Isolated in the early 1990s in collaboration with the Consorzio del Vino Brunello di Montalcino and the University of Siena.  
  • Produces high levels of polyphenol reactive polysaccharides, resulting in wines with increased mouthfeel and improved color stability. 
  • Has high nitrogen requirements and can produce H2S under poor nutrient conditions.  
  • In Italian red varietals, Lalvin BM45â„¢ has sensory descriptors that include fruit jam, rose and cherry liqueurs, sweet spice, licorice, cedar and earthy elements.

Frequently used in: Sangiovese, Cabernet Sauvignon, Grenache, Zinfandel, Nebbiolo, Chardonnay
Alcohol Tolerance: 15%
Nitrogen Needs: HIGH
Temp. Range: 65-82°F



Downloads
Lallemand Yeast - Safety Data Sheet
Lallemand Yeast - Product Declarations
LALVIN BM45 - Specification Sheet
LALVIN BM45 - Technical Data Sheet

BM45 Yeast

LALVIN BM45â„¢ was isolated in the early 1990s in collaboration with the Consorzio del Vino Brunello de Montalcino and the University of Siena. BM45â„¢ 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, BM45â„¢ benefits greatly from rehydration with proper nutrition. During fermentation, BM45â„¢ produces high levels of polyphenol-reactive polysaccharides, complementing wines with great mouthfeel and improved color stability. BM45â„¢ is used on red varieties to complement jam, spice and earthy wine styles. It is also used to minimize vegetal characteristics. Some winemakers use BM45â„¢ on Chardonnay as a blending component to increase mouthfeel. Not malolactic bacteria compatible.
  • Isolated in the early 1990s in collaboration with the Consorzio del Vino Brunello di Montalcino and the University of Siena.  
  • Produces high levels of polyphenol reactive polysaccharides, resulting in wines with increased mouthfeel and improved color stability. 
  • Has high nitrogen requirements and can produce H2S under poor nutrient conditions.  
  • In Italian red varietals, Lalvin BM45â„¢ has sensory descriptors that include fruit jam, rose and cherry liqueurs, sweet spice, licorice, cedar and earthy elements.

Frequently used in: Sangiovese, Cabernet Sauvignon, Grenache, Zinfandel, Nebbiolo, Chardonnay
Alcohol Tolerance: 15%
Nitrogen Needs: HIGH
Temp. Range: 65-82°F



Downloads
Lallemand Yeast - Safety Data Sheet
Lallemand Yeast - Product Declarations
LALVIN BM45 - Specification Sheet
LALVIN BM45 - Technical Data Sheet

Options

Item No.AvailabilityPriceQuantity
33-15037
33-15037B