UVAFERM 43 RESTARTâ„¢ Wine Yeast 500 g
Item No. 15223
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Pre-acclimated fructophilic yeast for restarting stuck fermentations UVAFERM 43 RESTARTâ„¢ 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 Acclimat
Price $63.6
Per Each
Excl. Tax
Each
Description
Pre-acclimated fructophilic yeast for restarting stuck fermentations
UVAFERM 43 RESTARTâ„¢ 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
Frequently used in: restarting stuck fermentations
Alcohol Tolerance:Â 17%
Nitrogen Needs: Low
Temperature Range: 55-95°F
UVAFERM 43 RESTART - Allergen Statement
UVAFERM 43 RESTART - Food Safety Statement
UVAFERM 43 RESTART - Non-GMO Statement
UVAFERM 43 RESTART - Safety Data Sheet
UVAFERM 43 RESTART - Technical Data Sheet
Specifications
- Brand
- Lallemand
- Minimum Temperature Range
- 10°C - 15°C
- Competitive Factor
- Yes
- Fermentation Speed
- Fast
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UVAFERM 43 RESTARTâ„¢ Wine Yeast 500 g
Item No. 15223
Pre-acclimated fructophilic yeast for restarting stuck fermentations UVAFERM 43 RESTARTâ„¢ 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 Acclimat
Price $63.6
Per Each
Excl. Tax
Each
Description
Pre-acclimated fructophilic yeast for restarting stuck fermentations
UVAFERM 43 RESTARTâ„¢ 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
Frequently used in: restarting stuck fermentations
Alcohol Tolerance:Â 17%
Nitrogen Needs: Low
Temperature Range: 55-95°F
UVAFERM 43 RESTART - Allergen Statement
UVAFERM 43 RESTART - Food Safety Statement
UVAFERM 43 RESTART - Non-GMO Statement
UVAFERM 43 RESTART - Safety Data Sheet
UVAFERM 43 RESTART - Technical Data Sheet
Specifications
- Brand
- Lallemand
- Minimum Temperature Range
- 10°C - 15°C
- Competitive Factor
- Yes
- Fermentation Speed
- Fast