Maurivin UOA Maxithiol is a unique Active Dry Wine Yeast selected for its ability to enhance the aromas of white wines
CONTRIBUTION TO WINE
UOA MaxiThiol has the ability to produce aromatic thiols which contribute significant fruity esters of ‘tropical fruit’ and ‘passion fruit’ to the finished wine. The extra fruit aromas add a depth of complexity to the wine.
RATE OF FERMENTATION
UOA MaxiThiol is a good fermenter at cooler temperatures (12-15°C; 54-59°F) with a short lag phase. It is advisable to allow the temperature towards the end of fermentation to rise to 15°C (59°F) or above.
UOA MaxiThiol is considered a moderate user of nitrogen. A nitrogen supplement is strongly recommended when fermenting juice exhibiting low nitrogen levels and/or a high initial sugar level.
UOA MaxiThiol is highly recommended for Sauvignon Blanc to enhance the aromatic profile. The high aromatic thiol production combined with being POF negative ensures strong varietal characteristics for this varietal. UOA MaxiThiol can also be used in other white grape varietals such as Colombard, Chenin Blanc and Chardonnay when there is a need for a strong contribution from the yeast toward aromatics.