Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by Inter-Rhône - France
Specie
Saccharomyces cerevisiae bayanus
Competitive Factor
Neutral
General Sensory Contribution
Neutral- used to restart stuck alcoholic fermentation
Restart Stuck Ferment
The fructophilic yeast to restart stuck ferments.
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.Fermentation Speed
Fast
Glycerol Production
High
Lag Phase
Very short
Nitrogen Needs
Low
Alcohol Tolerance
17 %
SO₂ Production
Low
Max. Temperature
35 °C
Min. Temperature
13 °C
H₂S 170ppm
Very low
H₂S 60ppm
Very low
Acetaldehyde Production
Low
