Maurivin B is a pure Active Dry Wine Yeast selected for its neutral characteristics
CONTRIBUTION TO WINE
Maurivin B produces low levels of aroma and flavour compounds, allowing the full expression of varietal characters. It is also noted for its ability to enhance colour extraction of red varieties during fermentation. The ethanol content is on average lower in wines fermented with Maurivin B, as are the levels of malic acid.
RATE OF FERMENTATION
At warmer temperatures of 20–30°C (68-86°F) 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 (77-86°F).
Maurivin B is considered a low nitrogen consumer.
MALIC ACID CONSUMPTION
Maurivin B has the capacity to consume up to 56% malic acid during primary fermentation.
Maurivin B has the capacity to convert up to 18% (w/v) of the starting sugar into metabolites other than ethanol. As a result the ethanol concentration in the final wine is lower when fermenting with this strain.
Due to its ability to enhance varietal aroma, flavour and colour, Maurivin B is recommended for red varieties such as Shiraz/Syrah, Cabernet Sauvignon, Zinfandel, Pinotage, Grenache and Pinot Noir. Maurivin B is highly recommended when wanting to lower a wine’s ethanol content. Maurivin B is popular also with winemakers wanting to reduce malic acid levels during primary fermentation.