Lallemand UVAFERM 43® | Dry Wine Yeast

Lallemand Uvaferm 43 Dry Wine Yeast is a professional-grade yeast designed for winemakers who need a reliable solution for high-sugar fermentations or stuck batches. This fructophilic Saccharomyces cerevisiae bayanus strain efficiently consumes fructose, achieving complete fermentations up to 16% alcohol while preserving the natural flavor and aroma of your wine. Ideal for red, white, rosé, and fruit wines, it produces clean results with low volatile acidity and minimal off-aromas.

Uvaferm 43 is known for its strong fermentation rate and consistent performance even under challenging conditions. It’s the go-to yeast for high °Brix musts or sluggish ferments that refuse to finish. This yeast’s ability to metabolize fructose gives it a competitive advantage, completing fermentations that other strains cannot. It requires minimal nutrients, generates low levels of sulfur dioxide and hydrogen sulfide, and maintains a neutral sensory profile, allowing the varietal character of the wine to shine through.

With an alcohol tolerance of up to 16 percent by volume, Uvaferm 43 provides winemakers with the flexibility to handle high-sugar grapes and fruit wines without compromising quality. It features the K2 killer factor, which helps prevent contamination by wild yeast and spoilage organisms, ensuring a clean and efficient fermentation from start to finish.

This dry yeast is easy to rehydrate and use. Dissolve it in ten times its weight of warm water at around 104 degrees Fahrenheit (40 degrees Celsius) for 15 minutes before adding to the must. For restarting stuck fermentations, gradually acclimate the rehydrated yeast with small portions of the wine to avoid shock. It performs best within a temperature range of 59 to 86 degrees Fahrenheit (15 to 30 degrees Celsius), ensuring steady activity and predictable results.

Uvaferm 43’s fermentation characteristics include low to medium flocculation and high attenuation, resulting in a clean, dry finish with minimal residual sugar. Its neutral aroma and low ester production make it suitable for both fruit-forward and terroir-driven wines. The yeast contributes little to no sensory interference, allowing natural fruit, floral, or mineral notes to remain the focus.

Technical specifications:
Yeast type: Saccharomyces cerevisiae bayanus
Format: Dry yeast
Alcohol tolerance: Up to 16 percent ABV
Fermentation temperature range: 59 to 86 degrees Fahrenheit (15 to 30 degrees Celsius)
Flocculation: Low to medium
Attenuation: High
Sensory profile: Neutral, low ester production
Recommended styles: High sugar musts, Zinfandel, Syrah, fruit wines, dessert wines

Uvaferm 43 is trusted by both home and professional winemakers seeking dependable fermentation performance. It’s ideal for restarting incomplete fermentations, managing high-sugar fruit musts, or producing clean, dry wines with balanced flavor. Because it requires fewer nutrients than many other strains, it’s also cost-effective and simple to use in a variety of winemaking environments.

For best results, pair Uvaferm 43 with a yeast nutrient such as Fermaid O or Fermaid K and a yeast energizer to support healthy fermentation. Proper oxygenation before pitching and consistent temperature control throughout fermentation will enhance its efficiency and reduce the risk of off flavors.

This yeast is particularly valued for its stability and ability to maintain activity where other yeasts stall. Its combination of high alcohol tolerance, rapid fermentation rate, and clean flavor profile make it a versatile choice for a range of wine styles. Whether you’re producing a bold red, a crisp white, or a delicate fruit wine, Lallemand Uvaferm 43 ensures clarity, completeness, and consistency in every batch.

Available in two packet sizes: 1.5 grams for one-gallon batches or 7.5 grams for five-gallon batches.

Lallemand Uvaferm 43 Dry Wine Yeast delivers the precision, reliability, and control that winemakers need for complex fermentations. It helps achieve complete, clean fermentations with consistent flavor balance, giving both amateur and professional winemakers confidence in every bottle.