Suggested Varieties: Sangiovese, Cabernet Sauvignon, Cabernet Franc, Grenache, Zinfandel, Nebbiolo, Pinot Noir, Chardonnay

Information on Strain:

-        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

-        In Italian red varietals, Lalvin BM45^TM has sensory descriptors that include fruit jam, rose and cherry li­queurs, sweet spice, licorice, cedar and earthy elements.

    yeast descriptions via Scott Laboratories

Preparing a yeast starter is not as difficult as it may sound.  In fact, we have made it easier by preparing a How-To on preparing a yeast starter.

Click here for a pdf on an Easy Yeast Starter Procedure.