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Lallemand UVAFERM 43 Restart™ | Dry Wine Yeast

    Description

    • UVAFERM 43 Restart™ is the premier solution for winemakers aiming to rescue stuck fermentations without compromising flavor integrity
    • Its robust performance and clean aromatic profile make it an essential tool for achieving complete, high-quality fermentations
    • Rescue stuck fermentations with robust restart performance and clean aromatics

    UVAFERM 43 Restart™ is a pre-acclimated, fructophilic yeast strain specifically engineered to efficiently restart stuck fermentations. Developed by Lallemand Oenology in collaboration with Inter-Rhône, this Saccharomyces cerevisiae bayanus strain is optimized to thrive under challenging conditions, ensuring complete fermentation while preserving the wine's sensory integrity.

    • High Alcohol Tolerance: Effective up to 18% ABV, enabling complete fermentation in high-sugar musts.
    • Temperature Range: Performs optimally between 55°F (13°C) and 95°F (35°C), suitable for various fermentation conditions.
    • Fructophilic Nature: Efficiently consumes residual fructose and glucose, common in stuck fermentations.
    • Robust Fermentation Kinetics: Pre-acclimated cells adapt quickly, reducing mortality rates and ensuring reliable fermentation restart.
    • Low Nutrient Requirements: Thrives in nutrient-deficient musts, minimizing the need for additional supplementation.
    • Clean Aromatic Profile: Produces minimal volatile acidity and sulfur compounds, maintaining the wine's varietal character.

    Applications:

    • Stuck Fermentation Recovery: Effective in reviving fermentations in red and white wines, including Cabernet Sauvignon, Merlot, Syrah, and Zinfandel.
    • High-Gravity Fermentations: Suitable for Amarone, Port-style, and late-harvest wines with elevated Brix levels.
    • Nutrient-Poor Musts: Performs well in musts with limited nutrient availability, ensuring complete fermentation.
    • Barrel Fermentations: Effective in completing fermentations in barrels where conditions may be less controlled.

    Flavor Profile: 

    • Neutral Sensory Impact: Preserves the wine's natural varietal characteristics without introducing off-flavors.
    • Clean Finish: Ensures a crisp, balanced finish, integrating seamlessly with the existing wine structure.

    Usage:

    • Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 104°F (40°C) for 15–20 minutes. Stir gently to prevent clumping.
    • Acclimatization: Mix rehydrated yeast with 10% of the stuck wine for 20–30 minutes to allow adaptation.
    • Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for effective restart.
    • Nutrient Addition: Supplement with yeast nutrients to optimize yeast health during recovery.
    • Fermentation Temperature: Maintain between 64°F and 86°F (18°C–30°C) for optimal performance and restart reliability.
    • Monitoring: Regularly check Brix and temperature to ensure progress and prevent re-stalling.

     

    Lallemand UVAFERM 43 Restart™ | Dry Wine Yeast

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      SKU: DYW90

      $3.49

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        Description

        • UVAFERM 43 Restart™ is the premier solution for winemakers aiming to rescue stuck fermentations without compromising flavor integrity
        • Its robust performance and clean aromatic profile make it an essential tool for achieving complete, high-quality fermentations
        • Rescue stuck fermentations with robust restart performance and clean aromatics

        UVAFERM 43 Restart™ is a pre-acclimated, fructophilic yeast strain specifically engineered to efficiently restart stuck fermentations. Developed by Lallemand Oenology in collaboration with Inter-Rhône, this Saccharomyces cerevisiae bayanus strain is optimized to thrive under challenging conditions, ensuring complete fermentation while preserving the wine's sensory integrity.

        • High Alcohol Tolerance: Effective up to 18% ABV, enabling complete fermentation in high-sugar musts.
        • Temperature Range: Performs optimally between 55°F (13°C) and 95°F (35°C), suitable for various fermentation conditions.
        • Fructophilic Nature: Efficiently consumes residual fructose and glucose, common in stuck fermentations.
        • Robust Fermentation Kinetics: Pre-acclimated cells adapt quickly, reducing mortality rates and ensuring reliable fermentation restart.
        • Low Nutrient Requirements: Thrives in nutrient-deficient musts, minimizing the need for additional supplementation.
        • Clean Aromatic Profile: Produces minimal volatile acidity and sulfur compounds, maintaining the wine's varietal character.

        Applications:

        • Stuck Fermentation Recovery: Effective in reviving fermentations in red and white wines, including Cabernet Sauvignon, Merlot, Syrah, and Zinfandel.
        • High-Gravity Fermentations: Suitable for Amarone, Port-style, and late-harvest wines with elevated Brix levels.
        • Nutrient-Poor Musts: Performs well in musts with limited nutrient availability, ensuring complete fermentation.
        • Barrel Fermentations: Effective in completing fermentations in barrels where conditions may be less controlled.

        Flavor Profile: 

        • Neutral Sensory Impact: Preserves the wine's natural varietal characteristics without introducing off-flavors.
        • Clean Finish: Ensures a crisp, balanced finish, integrating seamlessly with the existing wine structure.

        Usage:

        • Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 104°F (40°C) for 15–20 minutes. Stir gently to prevent clumping.
        • Acclimatization: Mix rehydrated yeast with 10% of the stuck wine for 20–30 minutes to allow adaptation.
        • Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for effective restart.
        • Nutrient Addition: Supplement with yeast nutrients to optimize yeast health during recovery.
        • Fermentation Temperature: Maintain between 64°F and 86°F (18°C–30°C) for optimal performance and restart reliability.
        • Monitoring: Regularly check Brix and temperature to ensure progress and prevent re-stalling.

         

        Documents
        UVAFERM 43 RESTART TDS
        UVAFERM 43 RESTART SPEC
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