Preacclimated fructophilic yeast for restarting stuck fermentations
Uvaferm 43 RESTART™ is the result of an innovative preacclimation process developed by Lallemand using Uvaferm 43, a strain isolated by Lallemand in collaboration with Inter-Rhône in France.
43 RESTART’s resistance to stressful conditions of stuck fermentations has been naturally enhanced. Acclimation includes addition of micronutrients, sterols and polyunsaturated fatty acids to strengthen 43 RESTART cell membranes. Yeast cells are more robust, acclimate quicker and have a lower mortality rate after inoculation. 43 RESTART is sensory neutral and malolactic bacteria compatible.
For best results use the 43 RESTART protocol for stuck wines. See our Fermentation Handbook for protocol which includes Reskue™ and Fermaid O™ and best practices.