Lallemand UVAFERM 43® | Dry Wine Yeast

• UVAFERM 43 is the yeast of choice for winemakers aiming to produce powerful, structured red wines with deep color and bold flavor
• Its resilience under challenging fermentation conditions ensures complete fermentation, making it an invaluable tool in both standard and difficult winemaking scenarios
• Enhance fermentation power and structure in bold red wines

UVAFERM 43 is a robust wine yeast strain, selected for its exceptional ability to ferment under challenging conditions. Its fructophilic nature makes it particularly effective in high-sugar musts, ensuring complete fermentation even when fructose concentrations are elevated. This strain is ideal for crafting full-bodied red wines, offering enhanced color extraction, tannin structure, and aromatic intensity.

• High Alcohol Tolerance: Capable of fermenting up to 18% ABV, suitable for high-sugar musts.

• Temperature Resilience: Operates effectively between 55°F (13°C) and 95°F (35°C), accommodating a wide range of fermentation environments.

• Fructophilic Fermentation: Efficiently ferments musts with high fructose content, common in late-harvest or overripe grapes.

• Enhanced Color and Tannin Extraction: Promotes the extraction of anthocyanins and polyphenols, contributing to vibrant color and structured mouthfeel.

• Low Nutrient Requirements: Performs well with minimal nitrogen supplementation, reducing the risk of sluggish fermentation.

Applications:

• Full-Bodied Red Wines: Optimal for varietals like Cabernet Sauvignon, Syrah, Zinfandel, and Malbec, enhancing body and color stability.

• Fortified Wines: Suitable for Port-style and Amarone-style wines, supporting high alcohol levels.

• Warm Climate Fermentations: Excels in hot climates where fermentation temperatures are elevated.

• Stuck Fermentation Recovery: Effective in restarting difficult or stuck fermentations due to its high heat and alcohol tolerance.

Flavor Profile:

• Dark Fruit Intensity: Emphasizes bold notes of blackberry, black cherry, and plum.

• Spice and Earthiness: Introduces subtle layers of black pepper, cocoa, and leather for added complexity.

• Smooth Tannin Structure: Develops well-rounded tannins, contributing to a balanced mouthfeel.

• Deep Color Stability: Supports anthocyanin preservation, resulting in rich, vibrant hues.

Usage:

• Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 104°F (40°C) for 15–20 minutes. Stir gently to avoid clumping.

• Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and color development.

• Nutrient Addition: Supplement with yeast nutrient to optimize fermentation strength, especially in high-Brix musts.

• Fermentation Temperature: Maintain between 55°F and 95°F to maximize aromatic expression and color stability.

• Extended Maceration: Suitable for long maceration periods to deepen color and enhance tannin structure.

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