Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Specie
Saccharomyces cerevisiae bayanus
Competitive Factor
Active
General Sensory Contribution
Neutral
Restart Stuck Ferment
Optimised and pre-acclimated Uvaferm 43 with yeast cells that are more robust, have a lower mortality rate after inoculation and require less time to acclimate to the must.
Uvaferm 43 is now available in a more robust form called 'Uvaferm 43 Restart'. This new yeast, developed by the Lallemand R&D team, adapts more quickly to its environment after inoculation.Fermentation Speed
Moderate
Nitrogen Needs
Low
Alcohol Tolerance
17 %
SO₂ Production
Low
