LALVIN BM 4X4™ Wine Yeast 10 kg

Item No.15200
Price $741.6
Per Each
Excl. Tax
Available
Each

Description

Aromatic complexity and mouthfeel in reds and whites

LALVIN BM 4X4™ is a scientifically formulated blend of two yeast strains: one known for aromatic complexity (LALVIN BM45™) 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

Specifications

Brand
Lallemand
Alcohol Tolerance
15% ABV
Competitive Factor
Yes
Fermentation Speed
Moderate
Malolactic Compatibility
Below Average
Maximum Temperature
28°C (82°F)
Minimum Temperature
18°C (64°F)
Nutrient Demand
High
Species
Blend

LALVIN BM 4X4™ Wine Yeast 10 kg

Item No.15200
Price $741.6
Per Each
Excl. Tax
Available
Each

Aromatic complexity and mouthfeel in reds and whites

LALVIN BM 4X4™ is a scientifically formulated blend of two yeast strains: one known for aromatic complexity (LALVIN BM45™) 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

Specifications

Brand
Lallemand
Alcohol Tolerance
15% ABV
Competitive Factor
Yes
Fermentation Speed
Moderate
Malolactic Compatibility
Below Average
Maximum Temperature
28°C (82°F)
Minimum Temperature
18°C (64°F)
Nutrient Demand
High
Species
Blend