CONTRIBUTION TO WINE

UCD 522 exhibits complex aromatics during fermentation whilst still respecting the varietal characters of the fruit. The yeast aromatics of UCD 522 are often described as ‘old wine world’, reminiscent of the complexity of good indigenous ‘natural’ fermentations. This yeast is popular with winemakers wanting to produce a complex wine or requiring another blending option.

RATE OF FERMENTATION

UCD 522 is a medium rate fermenter with an optimum temperature range of 16–30˚C (60-85˚F). UCD 522 displays a short lag phase within this temperature range.

NITROGEN REQUIREMENT

UCD 522 is technically a moderate nitrogen consumer, displaying a nitrogen requirement similar to Maurivin strain AWRI 796. For potentially high alcohol, low solids fermentations, two to three additions of nitrogen supplement (100mg DAP/L) or a Mauriferm fermentation aid will help produce a high population of healthy yeast.

MALIC ACID CONSUMPTION

UCD 522 has the capacity to consume up to 30% malic acid during primary fermentation.

APPLICATIONS

UCD 522 is a general purpose yeast recommended for both red and white wine making, but popular more so for the production of complex, varietal red wines such as Shiraz/Syrah, Zinfandel, Merlot and Grenache.