Aromatic complexity and mouthfeel in reds and whites

LALVIN BM 4X4™ produces aromatically complex wines with round mouthfeel due to the production of esters and the release of polysaccharides. Sensory descriptors includejam, cherry liqueur, sweet spice, licorice, cedar, floral, and earthy.

• LALVIN BM 4X4™ is a scientifically formulated blend of two yeast strains: one known for aromatic complexity and LALVIN BM45™ for fermentation reliability. BM 4x4 has the benefits of both.
• 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
• Malolactic fermentation compatibility can be enhanced by good nutritional practices for both alcoholic and malolactic fermentation
• 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

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