BM45 Yeast

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Sangiovese, Cabernet Sauvignon, Grenache, Zinfandel, Nebbiolo, Chardonnay

  • 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 BM45TM has sensory descriptors that include fruit jam, rose and cherry liqueurs, sweet spice, licorice, cedar and earthy elements.