MAURIVIN™ wine yeasts
The Maurivin™ yeast range is known for its high quality, purity and efficiency and is chosen worldwide by winemakers for its ability to produce quality wines. The following strains were selected based on strict output criteria and their ability to adjust to modern winemaking techniques. Each strain has its own specific fermenting ability, a contribution for each wine type and the recommended grape varieties. Packed per 500 gram.
|Red wines||White wines||Rosé wines|
|20-25 g/hl||25-30 g/hl||30-40 g/hl|
|AWRI 796||AWRI R2||AWRI 350|
|AWRI 350||SAUVIGNON L3||PRIMEUR|
For a very clear grape juice, a dosage of 30 to 40g/HL is recommended.
A medium strong yeast with the capacity to consume high quantities of malic acid during primary fermentation. Wines produced by this strain are considered to have enhanced varietal character and good colour extraction in red varieties such as Pinot Noir, Zinfandel, Shiraz, Grenache and Gamay. Research data shows this strain produces the lowest amount of alcohol per gram of sugar utilised.
- Rate of fermentation
At warmer temperatures of 20-30 °C. Maurivin B is a moderate rate fermenter with a relatively short to moderate lag time. The optimum temperature range for Maurivin B is 25-30 °C.
- Alcohol tolerance
Maurivin B displays good alcohol tolerance of up to 14-15 % vol., however caution should be taken with high sugar juices.