A Saccharomyces cerevisiae strain that exhibits complex aromatics during fermentation, often described as ‘old wine world’ characters reminiscent of complex, indigenous natural ferments. Popular with winemakers wanting to produce a complex wine or requiring another blending option. This strain consumes a relatively high amount of malic acid before the end of alcoholic fermentation.
A pure Active Dry Wine Yeast selected for its medium aromatic characteristics.
Saccharomyces cerevisiae (var. bayanus).
Rate of fermentation
Maurivin PDM is suitable for low fermentation temperatures due to its inherent vigor. 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.
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.
Maurivin PDM displays excellent alcohol tolerance in the range 15-17% (v/v).
Generally less than 0.3 g/l.
Maurivin is a low to moderate foaming strain.
Maurivin PDM has excellent sedimentation properties after alcoholic fermentation.
Total SO2 production
Maurivin PDM is considered a moderate SO2 producer (up to 40 mg/L total SO2).
Contribution to wine
Maurivin PDM produces moderate to low levels of aroma and flavor compounds to the wine. It is a highly desirable yeast strain when the Oenologist requires a subtle but positive aromatic contribution from the yeast.
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 methode champenoise wine styles.