• UVAFERM 43 Restart™ is the premier solution for winemakers aiming to rescue stuck fermentations without compromising flavor integrity
• Its robust performance and clean aromatic profile make it an essential tool for achieving complete, high-quality fermentations
• 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.

• High Alcohol Tolerance: Effective up to 18% ABV, enabling complete fermentation in high-sugar musts.

• Temperature Range: Performs optimally between 55°F (13°C) and 95°F (35°C), suitable for various fermentation conditions.

• Fructophilic Nature: Efficiently consumes residual fructose and glucose, common in stuck fermentations.

• Robust Fermentation Kinetics: Pre-acclimated cells adapt quickly, reducing mortality rates and ensuring reliable fermentation restart.

• Low Nutrient Requirements: Thrives in nutrient-deficient musts, minimizing the need for additional supplementation.

• Clean Aromatic Profile: Produces minimal volatile acidity and sulfur compounds, maintaining the wine's varietal character.

Applications:

• Stuck Fermentation Recovery: Effective in reviving fermentations in red and white wines, including Cabernet Sauvignon, Merlot, Syrah, and Zinfandel.

• High-Gravity Fermentations: Suitable for Amarone, Port-style, and late-harvest wines with elevated Brix levels.

• Nutrient-Poor Musts: Performs well in musts with limited nutrient availability, ensuring complete fermentation.

• Barrel Fermentations: Effective in completing fermentations in barrels where conditions may be less controlled.

Flavor Profile: 

• Neutral Sensory Impact: Preserves the wine's natural varietal characteristics without introducing off-flavors.

• Clean Finish: Ensures a crisp, balanced finish, integrating seamlessly with the existing wine structure.

Usage:

• 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.

• Acclimatization: Mix rehydrated yeast with 10% of the stuck wine for 20–30 minutes to allow adaptation.

• Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for effective restart.

• Nutrient Addition: Supplement with yeast nutrients to optimize yeast health during recovery.

• Fermentation Temperature: Maintain between 64°F and 86°F (18°C–30°C) for optimal performance and restart reliability.

• Monitoring: Regularly check Brix and temperature to ensure progress and prevent re-stalling.