UVAFERM 43 RESTART™
(Saccharomyces cerevisiae bayanus)

Easy-to-use solution for your stuck fermentation

Brand

UVAFERM

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Product details

UVAFERM 43 is now available in a more robust form called UVAFERM 43 RESTART. This new yeast is quicker to adapt after inoculation as it has been optimized and pre-acclimatized to perform efficiently under the challenging conditions of a stuck fermentation. The yeast is naturally resistant to adverse conditions of stuck fermentation. Highly fructophilic, UVAFERM 43 RESTART enables winemakers to efficiently resolve most stuck fermentation problems in a few steps.

Selected by Inter-Rhône, France

Wine types

Red

Rosé

Technical information

General sensory contribution: Neutral
Competitive factor: Active
Nutritional needs: Low
SO₂production: Low
Fermentation rate: Moderate
Alcohol tolerance: 17 %

Product documentation

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Technical documentation

The use of direct inoculation yeast is less effective and safe than rehydrated yeast

Since the development of active dry yeasts for wine in the 70’s, to get the best of them, the best practice has been to rehydrate them in water at 37 °C for a short time, before inoculation of the juice or must to be fermented. However, there is a new trend for so-called “direct inoculation” […]

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