LALVIN BM 4X4™

Please scroll down to view the available product sizes 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

Description

Please scroll down to view the available product sizes

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

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LALVIN BM 4X4™

Please scroll down to view the available product sizes

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