Lallemand BM45 Dry Wine Yeast
Brunello Dry Wine Yeast. Italian isolate that is recommended primarily for Sangiovese and extended maceration wines. A slow starter and moderate fermenter, BM45 has high nutritional needs and therefore should be used in conjunction with Go-Ferm and Fermaid K in order to minimize H2S production. BM45 contributes higher acidity, low astringency, and due to its' high levels of polysaccharide production, resultant wines have great mouthfeel and improved color stability. In addition, it can also be used to minimize vegetal characteristics that may be present in the fruit. In red wines, BM45 brings out aromas described as fruit jams, rose petals and cherry liqueur, with notes of sweet spices, licorice and cedar. While this makes it perfect for creating traditional Italian wine styles, BM45 also excels in Cabernet Sauvignon. When making white wines, some producers use this yeast on Chardonnay as a blending component to increase mouthfeel, but care for proper nutrients must be taken. It should be noted that BM45 may produce a "gamey" quality immediately post alcoholic fermentation, that will age out in about 6 months. Best results from 64 to 82 degrees F, with an alcohol tolerance up to 16%.
S. cerevisiae • cerevisiae
- 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 BM45 has sensory descriptors that include fruit jam, rose and cherry liqueurs, sweet spice, licorice, cedar and earthy elements.
Tags: Cabernet Sauvignon | Chardonnay | Grenache | Lallemand Dry Wine Yeast | Nebbiolo | Sangiovese | Zinfandel |