Wine Yeast - Mangrove Jack's MA33 White/Blush

Mangrove Jack's Wine Yeast - MA33 8g

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. Suitable for Zinfandel, Fruit wines, and more.

Acid-reducing strain excellent for fruity white & blush country wines, especially where residual sugars are desired. MA33 has the ability to metabolize between 30 and 35% of malic acid, making this strain the perfect choice for country fruit,s which are 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 its production of 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 27 °C (64 -80OF), with a rapid onset to fermentation, although it can exhibit a slow late fermentation profile and may require aeration after 10 - 12 days. Will ferment up to 14% ABV. ethanol, providing the pH is above 3.2.