Uvaferm 43™
(Saccharomyces cerevisiae bayanus)
The fructophilic yeast to rescue stuck fermentations
Product details
Selected for its exceptional ability to restart stuck fermentations, Uvaferm 43® was chosen from among 33 different isolates that were tested against each other, and from the traditional yeasts typically used to restart stuck fermentations. The stuck fermentations used in the selection process were from wines with high alcohol levels (14.3% with 21 g/L RS) and high free SO2 (35 mg/L). The 43® yeast was recently found to be the most fructophilic yeast when compared to other yeasts promoted as being fructophilic. It is classified as a Saccharomyces cerevisiae bayanus.
Wine types
Technical information
- General sensory contribution: Neutral
- Competitive factor: Neutral
- Minimum temperature: 13 °C
- Maximum temperature: 35 °C
- Nutritional needs: Low
- SO2production: Low
- Fermentation rate: Fast
- Alcohol tolerance: 17 %
- Glycerol production: High
Product documentation
Pairing
- Rubin
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