Vintners Harvest Wine Yeast - MA33 - Fruity White & Blush Country Wines
Imake are changing the name of Vintners Harvest to Mangroves Jacks yeast
Saccharomyces Cerevisiae – Acid reducing strain excellent for fruity white & blush country wines especially where residual sugars are desired.
Vintners Harvest MA33 Wine Yeast has the ability to metabolize between 30 and 35% of malic acid making this strain the perfect choice for country fruits 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 wine yeast 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 wine yeast fermentation.
MA33 wine yeast is a killer-sensitive strain.
It is a good fermenter between 18 and 27°C (64 -80°F), with a rapid onset to fermentation although can exhibit a slow late fermentation profile and may require aeration after 10 – 12 days fermentation.
Will ferment up to 14% abv. ethanol providing the pH is above 3.2
Do not re-hydrate Vintner’s Harvest 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 20degC (68degF) 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 - 24degC (68-75degF) unless cold fermenting is desired for flavour/aroma development.
All yeast strains are sensitive to excessive osmotic pressure, incorrect pH and nutrient insufficiency. Due care and attention to must/juice preparation is important.