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UVAFERM 43 is the yeast of choice for winemakers aiming to produce powerful, structured red wines with deep color and bold flavor
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Its resilience under challenging fermentation conditions ensures complete fermentation, making it an invaluable tool in both standard and difficult winemaking scenarios
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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.
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High Alcohol Tolerance: Capable of fermenting up to 18% ABV, suitable for high-sugar musts.
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Temperature Resilience: Operates effectively between 55°F (13°C) and 95°F (35°C), accommodating a wide range of fermentation environments.
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Fructophilic Fermentation: Efficiently ferments musts with high fructose content, common in late-harvest or overripe grapes.
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Enhanced Color and Tannin Extraction: Promotes the extraction of anthocyanins and polyphenols, contributing to vibrant color and structured mouthfeel.
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Low Nutrient Requirements: Performs well with minimal nitrogen supplementation, reducing the risk of sluggish fermentation.
Applications:
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Full-Bodied Red Wines: Optimal for varietals like Cabernet Sauvignon, Syrah, Zinfandel, and Malbec, enhancing body and color stability.
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Fortified Wines: Suitable for Port-style and Amarone-style wines, supporting high alcohol levels.
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Warm Climate Fermentations: Excels in hot climates where fermentation temperatures are elevated.
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Stuck Fermentation Recovery: Effective in restarting difficult or stuck fermentations due to its high heat and alcohol tolerance.
Flavor Profile:
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Dark Fruit Intensity: Emphasizes bold notes of blackberry, black cherry, and plum.
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Spice and Earthiness: Introduces subtle layers of black pepper, cocoa, and leather for added complexity.
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Smooth Tannin Structure: Develops well-rounded tannins, contributing to a balanced mouthfeel.
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Deep Color Stability: Supports anthocyanin preservation, resulting in rich, vibrant hues.
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 avoid clumping.
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Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and color development.
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Nutrient Addition: Supplement with yeast nutrient to optimize fermentation strength, especially in high-Brix musts.
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Fermentation Temperature: Maintain between 55°F and 95°F to maximize aromatic expression and color stability.
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Extended Maceration: Suitable for long maceration periods to deepen color and enhance tannin structure.
Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast.
Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.
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