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.
BM45 Yeast - Allergen Statement
BM45 Yeast - Food Safety Statement
BM45 Yeast - Non-GMO Statement
BM45 Yeast - Safety Data Sheet
BM45 Yeast - Specification Sheet
BM45 Yeast - Technical Data Sheet