Mangrove Jacks MA33 Wine Yeast

MA33 Premium Wine Yeast for high acid wines

This strain has the ability to reduce malic acid by up to 30-35%, and reduce total titratable acidity, making it perfect for young wines intended for early consumption, and for use with fruits high in acid. This moderate fermenting yeast will soften the palate but also contribute a significant amount of esters, conferring a fresh and fruity character to the wine.

MA33 can metabolize between 30 and 35% of malic acid, making this strain the perfect choice for country fruits naturally high in acid. Reducing malic acid will soften the wine and give a vin nouveau character for early consumption with a balanced palate.

MA33 is also noted for producing fruity esters and fusel oils, conferring fresh fruity character to the wine. There is an increased chance of Malolactic fermentation by lactic acid bacteria following MA33 fermentation. MA33 is a killer-sensitive strain.

It is a good fermenter between 18 and 27ºC (64 -80ºF), with a rapid onset to fermentation although can exhibit a slow late fermentation profile and may require aeration after 10 – 12 days of fermentation. Will ferment up to 14% abv. ethanol providing the pH is above 3.2.

Note: This yeast is blended with vitamins and minerals to ensure optimum fermentation. Note that supplementation with an appropriate organic or inorganic nitrogen-based nutrient regime is required when using this yeast.

Suitable for Zinfandel, Fruit wines and more.

Aroma Characteristics:
Positive contribution from esters will give the wine a fresh and fruity aromatic quality which will hold up well over time during ageing.

Flavour/Mouthfeel Characteristics:
Acid reduction will soften the palate significantly, making wines that are soft, rounded, and easy-drinking. Ester contribution will come across in the flavour conferring a fresh and fruity character.

Higher Alcohol Wines:
Not suitable for wines above 14% ABV.

Nitrogen Requirement: Low
Recommended temperature range: 18 – 28°C (64 – 82°F)
Optimum pH Range: 3.0-6.0
Alcohol Tolerance: 14% ABV

Usage Directions:
Do not rehydrate yeast before addition, but add directly to the must/juice noting the following;
• To avoid extended lag time and risk of bacterial contamination ensure must/juice temperature is above 20°C (68°F) for the start of fermentation and for at least the first 24 hours.
• Control fermentation temperature within the range specified for each strain. As a general rule ferment between 20-24°C (68-75°F) unless cold fermenting is desired for flavour/aroma development.
• All yeast strains are sensitive to excessive osmotic pressure, incorrect pH and nutrient deficiency. Due care and attention to must/juice preparation is important.

Storage Recommendations: Store in the fridge