Maurivin Cru-Blanc is a pure Active Dry Wine Yeast selected for its aromatic characters
CONTRIBUTION TO WINE
Cru-Blanc is noted for its ability to enhance mouthfeel, particularly for barrel fermented Chardonnay and during yeast lees maturation. This strain can also contribute fruity aromatics during fermentation such as tropical fruit, pear and grapefruit, as well as honey and vanilla. Malolactic fermentation by lactic acid bacteria proceeds well following alcoholic fermentation with this yeast.
RATE OF FERMENTATION
At warmer temperatures of 20-30°C (68-86°F) Cru-Blanc has a short lag phase followed by a strong fermentation rate. At lower temperatures of 15-18°C (59-64°F) this strain displays a medium, steady fermentation rate. To ensure complete fermentation of barrel fermented Chardonnay a minimum temperature of 15°C (59°F) is recommended when using this yeast.
Cru-Blanc is considered a moderate nitrogen consumer. When fermenting highly clarified juice (low solids) of high alcohol potential a nitrogen supplement (100mg DAP/L) or Mauriferm fermentation aid is recommended to ensure a healthy fermentation.
Cru-Blanc is ideally suited for varietal white wine making, in particular, for use in barrel fermenting Chardonnay. This strain also has notable success with neutral grape varieties such as Chenin Blanc and Trebbiano (Ugni Blanc), where the addition of yeast aromatics is favoured. Cru-Blanc exhibits a very low capacity to consume malic acid during fermentation and should be considered for applications where the conservation of malic acid is desirable.