43 Restart (10kg)

Item No.015240
Price $711
Per Each
Excl. Tax
Available
Each

Description

Pre-acclimated fructophilic yeast for restarting stuck fermentations

UVAFERM 43 RESTART™ is an optimized and pre-acclimated UVAFERM 43 that can efficiently and effectively restart a stuck alcoholic fermentation.
  • Effectively consumes residual fructose and glucose under challenging conditions
  • Acclimation during the production of UVAFERM 43 RESTART results in cells that are more robust, acclimate quicker, and have a lower mortality rate after inoculation
  • For best results, use the 43 RESTART protocol for stuck wines
  • Saccharomyces cerevisiae bayanus strain
  • Strain originally isolated by Lallemand Oenology in collaboration with Inter- Rhône in France and produced via an innovative process developed by Lallemand Oenology.

Frequently used in: restarting stuck fermentations
Alcohol Tolerance: 17%
Nitrogen Needs: Low
Temperature Range: 55-95°F

Downloads
UVAFERM 43 RESTART - Allergen Statement
UVAFERM 43 RESTART - Food Safety Statement
UVAFERM 43 RESTART - Non-GMO Statement
UVAFERM 43 RESTART - Safety Data Sheet
UVAFERM 43 RESTART - Technical Data Sheet"

Specifications

Brand
Lallemand
Alcohol Tolerance
18% ABV
Competitive Factor
Yes
Fermentation Speed
Fast
Malolactic Compatibilty
Very Good
Maximum Temperature
35°C (95°F)
Minimum Temperature
13°C (55°F)
Nutrient Demand
Low
Species
S. bayanus

43 Restart (10kg)

Item No.015240
Price $711
Per Each
Excl. Tax
Available
Each

Pre-acclimated fructophilic yeast for restarting stuck fermentations

UVAFERM 43 RESTART™ is an optimized and pre-acclimated UVAFERM 43 that can efficiently and effectively restart a stuck alcoholic fermentation.
  • Effectively consumes residual fructose and glucose under challenging conditions
  • Acclimation during the production of UVAFERM 43 RESTART results in cells that are more robust, acclimate quicker, and have a lower mortality rate after inoculation
  • For best results, use the 43 RESTART protocol for stuck wines
  • Saccharomyces cerevisiae bayanus strain
  • Strain originally isolated by Lallemand Oenology in collaboration with Inter- Rhône in France and produced via an innovative process developed by Lallemand Oenology.

Frequently used in: restarting stuck fermentations
Alcohol Tolerance: 17%
Nitrogen Needs: Low
Temperature Range: 55-95°F

Downloads
UVAFERM 43 RESTART - Allergen Statement
UVAFERM 43 RESTART - Food Safety Statement
UVAFERM 43 RESTART - Non-GMO Statement
UVAFERM 43 RESTART - Safety Data Sheet
UVAFERM 43 RESTART - Technical Data Sheet"

Specifications

Brand
Lallemand
Alcohol Tolerance
18% ABV
Competitive Factor
Yes
Fermentation Speed
Fast
Malolactic Compatibilty
Very Good
Maximum Temperature
35°C (95°F)
Minimum Temperature
13°C (55°F)
Nutrient Demand
Low
Species
S. bayanus