43 Restart (500g)
Item No.15223

Price $63.1
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
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 (500g)
Item No.15223
Price $63.1
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
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