
Wine Yeasts

Wine Bacteria

Nutrients / Protectors

Specific Inactivated Yeasts

Enzymes

Chitosan

Vineyard Solutions

Specie
Saccharomyces cerevisiae bayanus
Competitive Factor
Active
General Sensory Contribution
Neutral
Red Wine

White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment


White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

Easy-to-use solution for your stuck fermentation
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
Moderate
Nitrogen Needs
Low
Alcohol Tolerance
17 %
SO₂ Production
Low