BM45: The Big Movement in winemaking My mother is stable, still in the hospital, and out of Intenstive Care and in what they call a step-down unit. No one knows what is wrong with her, but she is not well. I want to thank everyone who has sent me their best wishes! I told my mother I am featuring a range of industrial yeasts on my blog and she is very pleased, although she is not enjoying wine these days, even naturally fermented wines. She is not in good health, but she is responsive, intelligent and sharp -- just physically impaired. So, let's keep going with the top stars of the industrial yeast world! BM45 was isolated in the early 1990's in collaboration with the Consorzio del Vino Brunello de Montalcino and the University of Siena. BM45 is a relatively slow starter and is well suited for long maceration programs. It has high nitrogen requirements and can produce H2S if nutrient starved. Especially when used in whites, BM45 benefits greatly when rehydrated with GO-FERM. BM45 produces high levels of polysaccharides resulting in wines with great mouthfeel and improved color stability. BM45 is used on red varieties to contribute jam, spice and earthy elements. It also is used to minimize vegetal characteristics. Some winemakers use BM45 on Chardonnay as a blending component to increase mouthfeel.
please add me to the many who are hoping and praying for your mom's recovery.
I am so glad to hear that she is doing better.
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