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

Lallemand UVAFERM 43® | Dry Wine Yeast

$3.99
Lallemand UVAFERM 43® Dry Wine Yeast is a professional-grade Saccharomyces cerevisiae bayanus strain developed for high-sugar fermentations, restarting stuck fermentations, and producing clean, balanced wines. Its strong fructose metabolism, high alcohol tolerance, and neutral sensory profile make it a dependable choice for red, white, fruit, and dessert wines.
  • Ideal for high-sugar and stuck fermentations
  • Up to 16% alcohol tolerance
  • Neutral sensory contribution with low ester production
  • Supports complete fermentation of difficult musts
  • Available in 1.5 g and 7.5 g packet sizes
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

Lallemand UVAFERM 43® is a Saccharomyces cerevisiae bayanus strain selected for fermentations where complete sugar consumption and dependable performance are essential. Its strong ability to metabolize fructose makes it particularly effective for restarting stuck fermentations and fermenting high-sugar musts that can challenge many other wine yeast strains.

With high attenuation, low-to-medium flocculation, and alcohol tolerance up to 16% ABV, UVAFERM 43® helps produce clean, dry wines while preserving varietal character. The strain generates low ester production and minimal volatile acidity, allowing fruit, floral, and mineral characteristics to remain the focus of the finished wine.

Fermenting reliably between 59–86°F (15–30°C), UVAFERM 43® performs consistently across a wide range of winemaking applications. Its K2 killer factor provides an additional advantage by helping reduce contamination from wild yeast and spoilage organisms, supporting healthy, complete fermentations from start to finish.

 UVAFERM 43® is designed for fermentations that require strong yeast performance, complete sugar utilization, and a neutral sensory profile that allows the wine itself to shine.

Ideal for:

  • High °Brix grape musts
  • Red wines
  • White wines
  • Rosé wines
  • Fruit wines
  • Dessert wines
  • Zinfandel
  • Syrah
  • Restarting stuck fermentations
  • High-alcohol wine production

Yeast Type: Saccharomyces cerevisiae bayanus

Yeast Format: Dry

Yeast Style: Wine

Flocculation: Low–Medium

Attenuation: High

Total Esters: Low, neutral sensory contribution

Fermentation Temperature Range: 59–86°F (15–30°C)

Alcohol Tolerance: Up to 16% ABV

Recommended Styles: High °Brix musts, Zinfandel, Syrah, fruit wines, dessert wines

  • Rehydrate the yeast in water at approximately 104°F (40°C) for about 15 minutes before pitching.
  • For restarting stuck fermentations, gradually acclimate the rehydrated yeast with small additions of the wine to minimize temperature and alcohol shock.
  • Maintain fermentation temperatures between 59–86°F (15–30°C) for consistent performance.
  • Pair with a quality yeast nutrient such as Fermaid O or Fermaid K and provide proper oxygenation before fermentation begins for best results.
  • Use UVAFERM 43® for high-sugar musts, difficult fermentations, or when restarting incomplete fermentations where reliable fructose utilization is important.

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Lallemand UVAFERM 43® | Dry Wine Yeast
From $3.99

Frequently Asked Questions

UVAFERM 43® efficiently metabolizes fructose, allowing it to complete fermentations that may stall with other yeast strains. It is specifically designed for restarting stuck fermentations and finishing high-sugar musts.

UVAFERM 43® has an alcohol tolerance of up to 16% ABV, making it suitable for high-alcohol wines and challenging fermentations.

UVAFERM 43® is recommended for high °Brix grape musts, Zinfandel, Syrah, fruit wines, dessert wines, and a wide variety of red, white, and rosé wines requiring dependable fermentation performance.

Yes. Lallemand recommends rehydrating the yeast in water at approximately 104°F (40°C) for about 15 minutes before pitching to help maximize yeast viability and fermentation performance.

UVAFERM 43® has a neutral sensory profile with low ester production, helping preserve the natural fruit, floral, and varietal characteristics of the wine.

Yes. UVAFERM 43® was developed for high-sugar fermentations and performs reliably in musts with elevated sugar levels while supporting complete fermentation and clean results.


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