Lalvin BM45 yeast: temperature, attenuation and alcohol tolerance
Lallemand (dry wine yeast)The published Lallemand data for Lalvin BM45, the styles it suits, and what to use if you cannot get it.
Gauge readout
Attenuationferments to dryness
Alcohol tolerance15 % ABV
Fermentation temp18 to 28 C (64 to 82 F)
Attenuation50%75%100%
Alcohol010%20% ABV
Temperature02040 C
Published technical data
| Manufacturer | Lallemand (dry wine yeast) |
|---|---|
| Species | Saccharomyces cerevisiae |
| Fermentation temperature | 18 to 28 C (64 to 82 F) |
| Apparent attenuation | ferments to dryness |
| Alcohol tolerance | 15 % ABV |
| Flocculation | settles moderately |
Notes
Recommended for Sangiovese, Chianti-style reds, Italian varietals.
Character: Sangiovese strain; lifts red-fruit, floral and spice notes with a high SO2 tolerance.
A Tuscan strain selected for Sangiovese, lifting cherry, floral and spice character and building a full body typical of a Chianti. It has a high nutrient demand and produces more SO2 than most, so feed it well and account for the added sulphite. It is the specialist choice for Italian reds.
Substitutes and styles
Sources: Lallemand Oenology Yeast Quick Reference Chart (alcohol tolerance and temperature limits)