The Australian Wine Research Institute (AWRI), together with Maurivin, have now developed new wine yeast strains that produce undetectable amounts of H2S to the human nose. These non-GMO, patent-pending Next Generation yeast called Maurivin Advantage, Maurivin Distinction, and Maurivin Platinum have distinct variations in genes encoding the sulfite reeducates protein complex, resulting in yeast strains with a reduced capacity to produce H2S. This is illustrated below.
A pure Active Dry Wine Yeast that enhances
varietal aromas and flavors via the elimination
of reductive characters such as hydrogen sulfide.
Developed by Maurivin and The Australian Wine
Rate of fermentation
At warmer temperatures of 20–30°C (68–86°F)
Platinum exhibits a short lag phase and a
rapid fermentation rate. Platinum is ideal
for fermenting at lower temperatures of
12–16°C (53–61°F) due to its inherent vigor.
Hydrogen sulfide production
Platinum does not produce any detectable
levels of hydrogen sulfide. The use of this
yeast eliminates yeast-derived reductive
characters in winemaking.
To assist yeast cell growth at the start of
fermentation, a nitrogen addition is required
to build cellular biomass. In low YAN juices
Platinum benefits from the addition of
a Mauriferm fermentation aid.
Maurivin Platinum utilizes approximately
16.5 g of sugar to produce 1% alcohol (v/v).
Platinum displays excellent alcohol tolerance
of 15–16% (v/v).
Generally less than 0.2 g/L.
Total SO2 production
Platinum has similar total SO2 production
profiles to Maurivin PDM (up to 40 mg/L).
Platinum has killer activity.
Platinum is a Maurivin ‘Next Generation’
non-GMO proprietary yeast.
Contribution to wine
Maurivin Platinum is a unique wine yeast that cannot
produce any detectable hydrogen sulfi de. The use
of this yeast eliminates any potential yeast–derived
reductive characters, even when fermenting juices
deficient in nitrogen. The resultant wines have
increased varietal aromatics favorable for high
quality wine production.
Maurivin Platinum is recommended for the production
of fruit-driven wines with only a small contribution
from the yeast. Most noticeable is the absence
of any reductive characters, thus increasing the
positive varietal characters of the wine. Platinum
is ideal for all varieties and wine styles. This yeast
is also recommended when fermenting fruit sourced
from vineyards whose wines have traditionally been
reductive in character.