The following list provides varietal recommendations, technical specifications, and other details about the late harvest and restart wine yeast stains we stock at The Beverage People. Click here to go directly to that yeast strain.
Recommended for use with the following grape varietals
Pinot Noir, Zinfandel, High °Brix - high alcohol wines, Fruit-forward wines, Restart stuck fermentations.
Sensory Profile
Known to respect varietal and terroir character while increasing fruit and spice expression.
Other Noteworthy Characteristics
Enartis Ferm WS is considered one of the most robust California yeast strains. It is known to help with color stability, and ferments with high vigor. It can be used to restart or avoid stuck fermentations.
Recommended for use with the following grape varietals
Restart of Stuck Fermentation, High Brix - High Potential Alcohol Wines.
Sensory Profile
Uvaferm 43 RESTART™ is sensory neutral.
Other Noteworthy Characteristics
Developed by Lallemand, it is Saccharomyces Bayanus strain whose resistance to the stressful conditions of stuck fermentations has been naturally increased with the addition of micronutrients, sterols and polyunsaturated fatty acids to strengthen the yeast cell membranes. The yeast cells are more robust, acclimate more quickly and have a lower mortality rate after inoculation. For best results, follow the Uvaferm 43 Restart Protocol. It can enhance mouthfeel, ferments with high vigor and low to moderate nitrogen demand.
