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
