Lalvin BM45

Lalvin BM45: Primarily recommended for reds where it can increase mouthfeel and improved color stability. Taste contributions include jam, cherry liqueur, sweet spices, licorice, cedar, floral and earthy notes. In white wines it also contributes to color stability and great mouthfeel. This yeast requires a good deal of nutrients to prevent stalling/lagging in the fermentation process. NOT compatible with malolactic bacteria fermentation.

Cultured in collaboration with the Consorzio del Vino Brunello de Montapucino and the University of Siena.

Frequently used in:  Cabernet Sauvignon, Sangiovese, Nebbiolo, Grenache, Zinfandel, and Chardonnay 

Alcohol Tolerance: 15%

Nitrogen/Nutrient Needs: HIGH

Temp. Range: 65–82°F (18-28°C)