Product details

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Uvaferm 43™

Selected by Inter-Rhône - France

Specie
Saccharomyces cerevisiae bayanus

Competitive Factor
Neutral

General Sensory Contribution
Neutral

Red Wine

White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

The fructophilic yeast to rescue stuck fermentations

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. For more information please contact our distributor.

Fermentation Speed
Fast

Glycerol Production
High

Lag Phase
Very short

MLF Compatibility
Strongly recommended

Nitrogen Needs
Low

Alcohol Tolerance
16 %

Volatile Acidity
Very high

SO₂ Production
Low

Max. Temperature
35 °C

Min. Temperature
13 °C

H₂S 170ppm
Low

H₂S 60ppm
Low

Suitability for co-Inoculation
Very recommended

Acetaldehyde Production
Low

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