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LALVIN BM45™ was isolated in the early 1990s in collaboration with the Consorzio del Vino Brunello de Montalcino and the University of Siena. BM45™ is a relatively slow starter and is well suited for long maceration programs. It has high nitrogen requirements and can produce sulfides if nutrient starved. When used in whites, BM45™ benefits greatly from rehydration with proper nutrition. During fermentation, BM45™ produces high levels of polyphenol-reactive polysaccharides, complementing wines with great mouthfeel and improved color stability. BM45™ is used on red varieties to complement jam, spice and earthy wine styles. It is also used to minimize vegetal characteristics. Some winemakers use BM45™ on Chardonnay as a blending component to increase mouthfeel. Not malolactic bacteria compatible.

• 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.

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Frequently used in: Sangiovese, Cabernet Sauvignon, Grenache, Zinfandel, Nebbiolo, Chardonnay
Alcohol Tolerance: 15%
Nitrogen Needs: HIGH
Temp. Range: 65-82°F

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