Lallemand Uvaferm 43 Dry Wine Yeast


$ 2.49 $ 5.49
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The best yeast to use on stuck fermentations. It has a high alcohol tolerance, short lag time, and ability to ferment over a broad temperature range. Great for a variety of styles of wine, this yeast demonstrates a relatively neutral sensory effect on the finished wine, but has been known to impart some berry and cherry aromatics. Recommended fermentation temperatures from 55 to 95 degrees F, and up to 18% alcohol tolerance. Note that if you are trying to restart a stuck fermentation, there will be a lag time before 43 begins to ferment the stuck wine as it gets acclimated to its' new environment. This is normal, and once it gets underway it usually proceeds at a good rate until it finishes. However, during this pause, since you are no longer getting protection from the CO2 of an active fermentation, you will have to take measures to protect the wine from oxydation and spoilage. This usually means flushing headspaces with inert gas and possibly using Lysozym, as well.

Restart Stuck Fermentations

S. cerevisiae • bayanus

  • Isolated by Lallemand in collaboration with the research center of Inter Rhône.
  • Notable for its powerful ability to restart stuck or sluggish fermentations due to high alcohol tolerance (18%+ v/v) and low relative nitrogen needs.

43 RESTART is the result of an innovative pre-acclimation process developed by Lallemand and approved by the Inter-Rhone Laboratory using Uvaferm 43. 43 RESTART’s resistance to the stressful conditions of stuck fermentations has been naturally increased. This process includes the addition of micronutrients, sterols andpolyunsaturated fatty acids to strengthen the yeast cell membranes. The yeast cells are more robust, acclimate more quickly and have a lower mortality rate after inoculation. 43 RESTART is sensory neutral and has been known to ferment up to 18% (v/v). It is a low SO2 and H2S producer with relatively low nitrogen demand. 43 RESTART is malolactic bacteria compatible. For best results use the 43 RESTART protocol including Reskue and Fermaid O. Restarts can be done in a few efficient steps.

            Tags: Lallemand Dry Wine Yeast | Restart Stuck Fermentations |