Who said restarting an alcoholic fermentation was a long process?
We have developed a simple and short protocol to restart a stopped alcoholic fermentation (AF) with the specific selected yeast UVAFERM43™.
The key steps in the protocol include:
1. Wine preparation during the fermentation stoppage:
- Adjust SO₂ levels according to the wine and the analysis.
- Detoxify wine by adding RESKUE™ cell walls.
- To extract.
2. “Preparing the starter culture:
- Prepare a dedicated starter tank with wine that has stopped fermentation, water and sugar.
- Yeast preparation: Rehydrate UVAFERM 43™ yeast, which has undergone a pre-acclimatization process specific to stress conditions, to ensure a rapid and efficient restart of fermentation.
- Adding nutrients: Add FERMAID O™ nutrient to provide essential nutrients and promote yeast growth.
3. Incorporation of the starter:
- When it is ready, add the starter culture to the wine tank during the alcoholic fermentation stop.
- Adding nutrients: add FERMAID O™.
Download our simplified protocol here . Please follow each step carefully.
Published Nov 24, 2025 | Updated Nov 27, 2025
Stuck alcoholic fermentationStuck malolactic fermentationWine Yeast