Haut de la page

LALVIN BM 4X4 (500 g)

Numéro d'article 33-15100
Prix $65.8
prix par 500 gram
Excluant les taxes
Stock bas
500 gram

Description

Aromatic complexity and mouthfeel in reds and whites

LALVIN BM 4X4ℱ is a scientifically formulated blend of two yeast strains: one known for aromatic complexity (LALVIN BM45ℱ) and another for fermentation reliability.
  • White wines are fruity and round due to the high levels of esters and polysaccharides produced
  • Red wines have increased mouthfeel and improved color stability due to the release of unusually high levels of polyphenol-reactive polysaccharides and sensory de­scriptors include jam, cherry liqueur, sweet spice, licorice, cedar, floral, and earthy
  • Can mask green characters (methoxypyrazines)
  • Has elevated nutrient needs and can produce a high level of SO2 and so is not considered MLF friendly. Not recommended for co-inoculation. Ensure adequate nutrients are required when used in sequential inoculation.
  • Blend of Saccharomyces cerevisiae cerevisiae strains
  • Selected by the Consorzio del Vino Brunello de Montalcino and the University of Siena, Italy
Frequently used in: Sangiovese, Cabernet Sauvignon, Grenache, Zinfandel, Chardonnay, Italian reds
Alcohol Tolerance: 16%
Nitrogen Needs: HIGH
Temp. Range: 64–82°F

Downloads
Lallemand Yeast - Safety Data Sheet
Lallemand Yeast - Product Declarations
LALVIN BM 4X4 - Specification Sheet
LALVIN BM 4X4 - Technical Data Sheet

Spécifications

Marque
Lallemand
Compatibilité avec la fermentation malolactique
Sous la moyenne
EspĂšce
Culture mixte de levures

LALVIN BM 4X4 (500 g)

Numéro d'article 33-15100
Prix $65.8
prix par 500 gram
Excluant les taxes
Stock bas
500 gram

Description

Aromatic complexity and mouthfeel in reds and whites

LALVIN BM 4X4ℱ is a scientifically formulated blend of two yeast strains: one known for aromatic complexity (LALVIN BM45ℱ) and another for fermentation reliability.
  • White wines are fruity and round due to the high levels of esters and polysaccharides produced
  • Red wines have increased mouthfeel and improved color stability due to the release of unusually high levels of polyphenol-reactive polysaccharides and sensory de­scriptors include jam, cherry liqueur, sweet spice, licorice, cedar, floral, and earthy
  • Can mask green characters (methoxypyrazines)
  • Has elevated nutrient needs and can produce a high level of SO2 and so is not considered MLF friendly. Not recommended for co-inoculation. Ensure adequate nutrients are required when used in sequential inoculation.
  • Blend of Saccharomyces cerevisiae cerevisiae strains
  • Selected by the Consorzio del Vino Brunello de Montalcino and the University of Siena, Italy
Frequently used in: Sangiovese, Cabernet Sauvignon, Grenache, Zinfandel, Chardonnay, Italian reds
Alcohol Tolerance: 16%
Nitrogen Needs: HIGH
Temp. Range: 64–82°F

Downloads
Lallemand Yeast - Safety Data Sheet
Lallemand Yeast - Product Declarations
LALVIN BM 4X4 - Specification Sheet
LALVIN BM 4X4 - Technical Data Sheet

Spécifications

Marque
Lallemand
Compatibilité avec la fermentation malolactique
Sous la moyenne
EspĂšce
Culture mixte de levures