Lallemand UVAFERM 43® | Dry Wine Yeast
Lallemand UVAFERM 43® | Dry Wine Yeast

Lallemand UVAFERM 43® | Dry Wine Yeast

$3.99
  • Ideal for high-sugar fermentations.
  • Restarts stuck fermentations.
  • Strong fermentation rate.
  • Outcompetes wild yeast and spoilage organisms.
  • Available in 1.5g or 7.5g packets
Select an option:
Fermentation Temp Range
Each yeast strain has a temperature range where it performs best. Lagers require cooler temps, while Kveik yeasts can ferment in extreme heat. Maintaining the proper fermentation temperature for each yeast strain is crucial its health. Matching a yeast's ideal range to your environment (or your ability to control temp) is key to getting clean, consistent results.
Scale from 30°-120°F
Description

Uvaferm 43™ (Saccharomyces cerevisiae bayanus) is the go-to yeast for high sugar ferments or when your fermentation won’t finish. This fructophilic yeast stands out for its ability to efficiently metabolize fructose—the sugar most often left behind in incomplete fermentations.

With an alcohol tolerance up to 16% v/v and a naturally high fermentation rate, Uvaferm 43™ is a reliable choice for restarting stuck fermentations or finishing wines with challenging fructose-to-glucose ratios. It requires minimal nutrients, produces low levels of volatile acidity, SO₂, and H₂S, and has a neutral sensory impact, allowing the wine’s varietal character to shine through.

Its K2 killer factor gives it a competitive edge against wild yeast and spoilage organisms, ensuring a clean, efficient fermentation restart. Whether you’re rescuing a sluggish red, white, or rosé, Uvaferm 43™ offers winemakers a proven, professional solution.

Available in 1.5g packets (treats 1 gallon) or 7.5g packets (treats 5 gallons).

Product Analysis
This typical analysis is not to be construed as product specification. Typical analysis represents average values, not to be considered as guarantees, expressed or implied, nor as a condition of sale.

Yeast Format, Dry
Yeast Style, Wine
Flocculation, Low~Medium
Attenuation, High
Total Esters, Low, Neutral sensory contribution
Fermentation Temperature Range, 59~86ºF
Alcohol Tolerance, 16%

Style Applications:

High °Brix musts, Zinfandel, Syrah, Fruit Wines & more  

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