BM45 - Yeast (500gram brick)
Zinfandel, Nebbiolo, Chardonnay:
BM45 was isolated between 1991 and 1994 in collaboration with the Consorzio del Vino Brunello de Montalcino and the University of Siena. This strain was selected from many world class Brunello fermentations for its enological characteristics. BM45 is a relatively slow starter and is well adapted to long maceration programs. This strain has high nitrogen requirements and can produce hydrogen sulfide if nutrient starved. When used in whites, BM45 benefits greatly when rehydrated with GO-FERM. BM45 produces high levels of polysaccharides, resulting in wines with increased mouthfeel. In Italian red varietals such as Sangiovese, BM45 tends to bring out aromas described as fruit jams, rose and cherry liqueurs. There are evident and clean notes of sweet spices, licorice, cedar, and earthy elements. BM45 has also been used with great success on Bordeaux varieties and helps to minimize vegetative characters. Some winemakers use BM45 on Chardonnay as a blending component to increase mouthfeel.