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S. cerevisiae • cerevisiae Sangiovese, Cabernet Sauvignon, Grenache, Zinfandel, Chardonnay, Syrah, Structured Reds Isolated in the early 1990s in collaboration with the Consorzio del Vino Brunello di Montalcino and the University of Siena in Italy. 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.