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 complex aromatic characters.
First isolated from the University of California, Davis Campus.
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.
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 addi