Maurivin AWRI UVAMAX is a pure active dry hybrid yeast used to lower volatile acidity in wine, particularly late harvest, dessert-style wines.
RATE OF FERMENTATION
AWRI UVAmaX has a short lag phase with a medium to fast fermentation speed at temperatures of 12–26°C (54–79°F).
CONTRIBUTION TO WINE
AWRI UVAmaX has the natural capability to reduce the level of volatile acidity in wine. The resultant wine made with this yeast makes it more pleasant due to the decrease in acetic acid (vinegar) and ethyl acetate (nail polish) aromas.
In winemaking trials in Australia and the USA, AWRI UVAmaX was shown to clearly reduce the volatile acidity by chemical and sensory analysis in Chardonnay, Merlot, Zinfandel and Semillon trials. We recommend using this yeast when there is a desire to reduce volatile acidity levels which can be elevated in dessert, late harvest-style wines; the alcohol tolerance of this yeast makes it suitable for such applications.