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 conditions. In Italian red varietals, Lalvin BM45TM has sensory descriptors that include fruit jam, rose and cherry li­queurs, sweet spice, licorice, cedar and earthy elements.