Maurivin Platinum is a pure Active Dry Wine Yeast that enhances varietal aromas and flavours via the elimination of reductive characters such as hydrogen sulphide
RATE OF FERMENTATION
At warmer temperatures of 20–30°C (68–86°F) Platinum exhibits a short lag phase and a rapid fermentation rate. Platinum is ideal for fermentating at lower temperatures of 12–16°C (53–61°F) due to its inherent vigour.
CONTRIBUTION TO WINE
Maurivin Platinum is a unique wine yeast that cannot produce any detectable hydrogen sulphide. The use of this yeast eliminates any potential yeast–derived reductive characters, even when fermenting juices deficient in nitrogen. The resultant wines have increased varietal aromatics favourable for high quality wine production.
Maurivin Platinum is recommended for the production of fruit-driven wines with only a small contribution from the yeast. Most noticeable is the absence of any reductive characters, thus increasing the positive varietal characters of the wine. Platinum is ideal for all varieties and wine styles. This yeast is also recommended when fermenting fruit sourced from vineyards whose wines have traditionally been reductive in character.