HomepageProductsUvaferm 43 Restart™

Uvaferm 43 Restart™
(Saccharomyces cerevisiae bayanus)

Easy-to-use solution for your stuck fermentation

  • Suitable for organic wine (EU 2018/848)
  • Suitable for NOP
  • Vegan
Brand
Uvaferm
Request information
Product detailsWine typesTechnical informationProduct documentation
Product DescriptionDocumentation

Product details

Classified as Saccharomyces cerevisiae var. Bayanus, 43 was selected in 1997 by the technical service of Inter-Rhone for its exceptional ability to restart stuck fermentations. 43 is the most efficient strain in metabolising fructose under difficult conditions and at low sugar levels. Not generally recommended for primary fermentation.

Selected by Inter-Rhône, France

Wine types

Red
White
Rosé

Technical information

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

Product documentation

Documentation

Technical datasheetSpecification datasheetSafety datasheetKosher certificateProduct declaration

Need more information?

Talk to an expert 

Related products

Uvaferm 43™
Uvaferm 43™

The fructophilic yeast to rescue stuck fermentations

Lalvin QA23™
Lalvin QA23™

Successfully ferments highly clarified must

RUBY™
RUBY™

Reveal red thiols, varietal complexity and aromatic freshness in red wines

ICV D47
ICV D47
View all products

Related content

Landing pages
Speed up your wine yeast rehydration with our revolutionary yeast protector

A micro-agglomerated yeast protector for yeast rehydration GO-FERM STEROL FLASH™ is the innovative natural yeast protector, based on a unique yeast autolysate with a high concentration and bioavailability of ergosterols, and developed with an innovative specific Lallemand process leading to a micro-agglomerated form. With its specific properties, GO-FERM STEROL FLASH™: GO-FERM STEROL FLASH™ enhances fermentation […]

Jun 20, 2024
Articles
Relationships between the wine yeast inoculation method and the composition and sensory profile of wines

By F. Bordet, C. Raynal, A. Ortiz-Julien, A. Silvano, J.M. Heras, A. Dumont Wine yeasts play a crucial role in the winemaking process and are essential to induce and achieve alcoholic fermentation (AF). Different options are available to winemakers, including spontaneous fermentation or fermentations with the use of selected wine yeast. This latter option offers […]

May 20, 2024
Read
More resources