UVAFERM 43 RESTART (500 g)
Item No.33-15083R
Price $70
Price Per 500 gram
Excl. Tax
15 in Stock
500 gram
Description
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-Rh�ne in France and produced via an innovative process developed by Lallemand Oenology.
� 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-Rh�ne in France and produced via an innovative process developed by Lallemand Oenology.
Specifications
- Brand
- Lallemand
- Malolactic Compatibility
- Good
- Alcohol Tolerance
- 17%
- Competitive Factor
- Yes
- Fermentation Speed
- Fast
- Maximum Temperature
- 35°C
- Minimum Temperature
- 13°C
- Nutrient Demand
- Low
- Species
- S. bayanus
UVAFERM 43 RESTART (500 g)
Item No.33-15083R
Price $70
Price Per 500 gram
Excl. Tax
15 in Stock
500 gram
Description
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-Rh�ne in France and produced via an innovative process developed by Lallemand Oenology.
� 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-Rh�ne in France and produced via an innovative process developed by Lallemand Oenology.
Specifications
- Brand
- Lallemand
- Malolactic Compatibility
- Good
- Alcohol Tolerance
- 17%
- Competitive Factor
- Yes
- Fermentation Speed
- Fast
- Maximum Temperature
- 35°C
- Minimum Temperature
- 13°C
- Nutrient Demand
- Low
- Species
- S. bayanus