CONTRIBUTION TO WINE

Maurivin PDM produces moderate to low levels of aroma and flavour compounds to the wine. It is a highly desirable yeast strain when the Oenologist requires a subtle but positive aromatic contribution from the yeast.

RATE OF FERMENTATION

Maurivin PDM is suitable for low fermentation temperatures due to its inherent vigour. It is a steady fermenter at lower temperatures (8–15°C; 46–59°F) with a high demand for cooling or refrigeration control. Maurivin PDM is a rapid rate fermenter at warmer temperatures (20–30°C; 68–86°F) with a short lag time.

NITROGEN REQUIREMENT

Fermentation at high temperatures may result in accelerated depletion of free amino nitrogen in the must/juice. In these situations it may be necessary to add free or available nitrogen.

APPLICATIONS

A general purpose yeast strain recommended for white and red wine production, particularly varietal wines such as Chardonnay, Chenin Blanc, Sauvignon Blanc, Semillon, Riesling, Cabernet, Merlot and Shiraz/Syrah. Maurivin PDM is also suitable for the production of méthode champenoise wine styles. Maurivin PDM is also suitable for fermentations of champagne, hard / spiked seltzer and other fermentations where little additional contribution from the yeast is desired.