A medium vigour yeast with the capacity to consume high quantities of malic acid during primary fermentation. Wines produced by this strain are considered to have enhanced varietal character and good color extraction in red varieties such as Pinot Noir, Zinfandel, Shiraz, Grenache and Gamay. Research data shows this strain produces the lowest amount of alcohol per gram of sugar utilized.
A pure Active Dry Wine Yeast selected for its neutral characteristics.
Rate of fermentation
At warmer temperatures of 20–30ºC (68-86ºF) Maurivin B is a moderate rate fermenter with a relatively short to moderate lag time. The optimum temperature range for Maurivin B is 25–30ºC (77-86ºF).
Maurivin B is considered a low nitrogen consumer.
Maurivin B displays good alcohol tolerance of up to 14–15% (v/v), however caution should be exercised in high sugar juices.
Generally less than 0.3 g/l, but has produced up to 0.5 g/l in high sugar juices.
Maurivin B has excellent sedimentation properties after alcoholic fermentation.
Maurivin B is a low to moderate foaming strain.
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 (see Ethanol Yield Research Information sheet).
Malic acid consumption
Maurivin B has the capacity to consume up to 56% malic acid during primary fermentation (see Malic Acid Research Information sheet).
Contribution to wine
Maurivin B produces low levels of aroma and flavor compounds, allowing the full expression of varietal characters. It is also noted for its ability to enhance color 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.
Due to its ability to enhance varietal aroma, flavor and color, 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.
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