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UVAFERM 43 Restart™ is the premier solution for winemakers aiming to rescue stuck fermentations without compromising flavor integrity
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Its robust performance and clean aromatic profile make it an essential tool for achieving complete, high-quality fermentations
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Rescue stuck fermentations with robust restart performance and clean aromatics
UVAFERM 43 Restart™ is a pre-acclimated, fructophilic yeast strain specifically engineered to efficiently restart stuck fermentations. Developed by Lallemand Oenology in collaboration with Inter-Rhône, this Saccharomyces cerevisiae bayanus strain is optimized to thrive under challenging conditions, ensuring complete fermentation while preserving the wine's sensory integrity.
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High Alcohol Tolerance: Effective up to 18% ABV, enabling complete fermentation in high-sugar musts.
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Temperature Range: Performs optimally between 55°F (13°C) and 95°F (35°C), suitable for various fermentation conditions.
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Fructophilic Nature: Efficiently consumes residual fructose and glucose, common in stuck fermentations.
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Robust Fermentation Kinetics: Pre-acclimated cells adapt quickly, reducing mortality rates and ensuring reliable fermentation restart.
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Low Nutrient Requirements: Thrives in nutrient-deficient musts, minimizing the need for additional supplementation.
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Clean Aromatic Profile: Produces minimal volatile acidity and sulfur compounds, maintaining the wine's varietal character.
Applications:
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Stuck Fermentation Recovery: Effective in reviving fermentations in red and white wines, including Cabernet Sauvignon, Merlot, Syrah, and Zinfandel.
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High-Gravity Fermentations: Suitable for Amarone, Port-style, and late-harvest wines with elevated Brix levels.
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Nutrient-Poor Musts: Performs well in musts with limited nutrient availability, ensuring complete fermentation.
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Barrel Fermentations: Effective in completing fermentations in barrels where conditions may be less controlled.
Flavor Profile:
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Neutral Sensory Impact: Preserves the wine's natural varietal characteristics without introducing off-flavors.
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Clean Finish: Ensures a crisp, balanced finish, integrating seamlessly with the existing wine structure.
Usage:
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Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 104°F (40°C) for 15–20 minutes. Stir gently to prevent clumping.
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Acclimatization: Mix rehydrated yeast with 10% of the stuck wine for 20–30 minutes to allow adaptation.
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Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for effective restart.
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Nutrient Addition: Supplement with yeast nutrients to optimize yeast health during recovery.
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Fermentation Temperature: Maintain between 64°F and 86°F (18°C–30°C) for optimal performance and restart reliability.
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Monitoring: Regularly check Brix and temperature to ensure progress and prevent re-stalling.
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