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ProRestart

$208.99

Encapsulated yeast to restart sluggish or stuck fermentations

ProRestart was created by Proenol (in collaboration with Lallemand) for completing sluggish and stuck fermentations effectively. This conditioning allows the yeast cells to work quickly on metabolizing residual sugars in sluggish or stuck wine. It can help decrease spoilage risks related to microbiological contamination and consequently helps preserve wine quality.

PRORESTART CAN BE EFFECTIVE WHEN UTILIZED WITHIN THE FOLLOW ING SPECIFIC WINE PARAMETERS:

Potential Alcohol < 15.5% (v/v)
Free SO2 < 20 mg/L
pH > 3.0
Residual Sugar (May work as low as 10 g/L of sugar)
Volatile Acidity < 0.61 g/L (acetic acid)
Temperature (Optimal 20-22°C (68-72°F)) (Range 12-25°C (54-77°F))