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
Sangiovese
Berry, Color Stability, Tannin intensity
Syrah
Tempranillo
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.Fermentation Speed
Fast
Glycerol Production
High
Lag Phase
Very short
Nitrogen Needs
Low
Alcohol Tolerance
17 %
Volatile Acidity
Very high
SO₂ Production
Low
Max. Temperature
33 °C
Min. Temperature
13 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
Acetaldehyde Production
Low
