UVAFERM 43 RESTART (500 g)
No. d'article33-15083R
Prix $70
prix par 500 gram
Excluant les taxes
En 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.
Spécifications
- Marque
- Lallemand
- Compatibilité avec la fermentation malolactique
- Bonne
- Tolérance à l'alcool
- 17%
- Facteur killer
- Oui
- Cinétique de fermentation
- Rapide
- Température maximale
- 35°C
- Température minimale
- 13°C
- Besoins en nutrition
- Faibles
- Espèce
- S. bayanus
UVAFERM 43 RESTART (500 g)
No. d'article33-15083R
Prix $70
prix par 500 gram
Excluant les taxes
En 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.
Spécifications
- Marque
- Lallemand
- Compatibilité avec la fermentation malolactique
- Bonne
- Tolérance à l'alcool
- 17%
- Facteur killer
- Oui
- Cinétique de fermentation
- Rapide
- Température maximale
- 35°C
- Température minimale
- 13°C
- Besoins en nutrition
- Faibles
- Espèce
- S. bayanus