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-Rhône in France and produced via an innovative process developed by Lallemand Oenology.