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Lallemand & Lalvin Yeasts

Lallemand UVAFERM 43® | Dry Wine Yeast

    Description

    • UVAFERM 43 is the yeast of choice for winemakers aiming to produce powerful, structured red wines with deep color and bold flavor
    • Its resilience under challenging fermentation conditions ensures complete fermentation, making it an invaluable tool in both standard and difficult winemaking scenarios
    • Enhance fermentation power and structure in bold red wines

    UVAFERM 43 is a robust wine yeast strain, selected for its exceptional ability to ferment under challenging conditions. Its fructophilic nature makes it particularly effective in high-sugar musts, ensuring complete fermentation even when fructose concentrations are elevated. This strain is ideal for crafting full-bodied red wines, offering enhanced color extraction, tannin structure, and aromatic intensity.

    • High Alcohol Tolerance: Capable of fermenting up to 18% ABV, suitable for high-sugar musts.
    • Temperature Resilience: Operates effectively between 55°F (13°C) and 95°F (35°C), accommodating a wide range of fermentation environments.
    • Fructophilic Fermentation: Efficiently ferments musts with high fructose content, common in late-harvest or overripe grapes.
    • Enhanced Color and Tannin Extraction: Promotes the extraction of anthocyanins and polyphenols, contributing to vibrant color and structured mouthfeel.
    • Low Nutrient Requirements: Performs well with minimal nitrogen supplementation, reducing the risk of sluggish fermentation.

    Applications:

    • Full-Bodied Red Wines: Optimal for varietals like Cabernet Sauvignon, Syrah, Zinfandel, and Malbec, enhancing body and color stability.
    • Fortified Wines: Suitable for Port-style and Amarone-style wines, supporting high alcohol levels.
    • Warm Climate Fermentations: Excels in hot climates where fermentation temperatures are elevated.
    • Stuck Fermentation Recovery: Effective in restarting difficult or stuck fermentations due to its high heat and alcohol tolerance.

    Flavor Profile:

    • Dark Fruit Intensity: Emphasizes bold notes of blackberry, black cherry, and plum.
    • Spice and Earthiness: Introduces subtle layers of black pepper, cocoa, and leather for added complexity.
    • Smooth Tannin Structure: Develops well-rounded tannins, contributing to a balanced mouthfeel.
    • Deep Color Stability: Supports anthocyanin preservation, resulting in rich, vibrant hues.

    Usage:

    • Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 104°F (40°C) for 15–20 minutes. Stir gently to avoid clumping.
    • Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and color development.
    • Nutrient Addition: Supplement with yeast nutrient to optimize fermentation strength, especially in high-Brix musts.
    • Fermentation Temperature: Maintain between 55°F and 95°F to maximize aromatic expression and color stability.
    • Extended Maceration: Suitable for long maceration periods to deepen color and enhance tannin structure.

    Download the PDF

    Download the PDF

    Lallemand UVAFERM 43® | Dry Wine Yeast

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      SKU: DYW76

      $2.99

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        Description

        • UVAFERM 43 is the yeast of choice for winemakers aiming to produce powerful, structured red wines with deep color and bold flavor
        • Its resilience under challenging fermentation conditions ensures complete fermentation, making it an invaluable tool in both standard and difficult winemaking scenarios
        • Enhance fermentation power and structure in bold red wines

        UVAFERM 43 is a robust wine yeast strain, selected for its exceptional ability to ferment under challenging conditions. Its fructophilic nature makes it particularly effective in high-sugar musts, ensuring complete fermentation even when fructose concentrations are elevated. This strain is ideal for crafting full-bodied red wines, offering enhanced color extraction, tannin structure, and aromatic intensity.

        • High Alcohol Tolerance: Capable of fermenting up to 18% ABV, suitable for high-sugar musts.
        • Temperature Resilience: Operates effectively between 55°F (13°C) and 95°F (35°C), accommodating a wide range of fermentation environments.
        • Fructophilic Fermentation: Efficiently ferments musts with high fructose content, common in late-harvest or overripe grapes.
        • Enhanced Color and Tannin Extraction: Promotes the extraction of anthocyanins and polyphenols, contributing to vibrant color and structured mouthfeel.
        • Low Nutrient Requirements: Performs well with minimal nitrogen supplementation, reducing the risk of sluggish fermentation.

        Applications:

        • Full-Bodied Red Wines: Optimal for varietals like Cabernet Sauvignon, Syrah, Zinfandel, and Malbec, enhancing body and color stability.
        • Fortified Wines: Suitable for Port-style and Amarone-style wines, supporting high alcohol levels.
        • Warm Climate Fermentations: Excels in hot climates where fermentation temperatures are elevated.
        • Stuck Fermentation Recovery: Effective in restarting difficult or stuck fermentations due to its high heat and alcohol tolerance.

        Flavor Profile:

        • Dark Fruit Intensity: Emphasizes bold notes of blackberry, black cherry, and plum.
        • Spice and Earthiness: Introduces subtle layers of black pepper, cocoa, and leather for added complexity.
        • Smooth Tannin Structure: Develops well-rounded tannins, contributing to a balanced mouthfeel.
        • Deep Color Stability: Supports anthocyanin preservation, resulting in rich, vibrant hues.

        Usage:

        • Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 104°F (40°C) for 15–20 minutes. Stir gently to avoid clumping.
        • Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and color development.
        • Nutrient Addition: Supplement with yeast nutrient to optimize fermentation strength, especially in high-Brix musts.
        • Fermentation Temperature: Maintain between 55°F and 95°F to maximize aromatic expression and color stability.
        • Extended Maceration: Suitable for long maceration periods to deepen color and enhance tannin structure.

        Download the PDF

        Download the PDF

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