SKU:
PR278511
Mangrove Jack's Yeast - MA33 8g
$7.95
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Discover the exceptional Mangrove Jack's Yeast - MA33 8g, the ideal choice for crafting fruity white and blush country wines. This acid-reducing yeast strain is specifically engineered to metabolize between 30% and 35% of malic acid, making it perfect for country fruits naturally high in acidity. By effectively reducing malic acid, MA33 will soften your wine's profile and contribute a vin nouveau character that is perfect for early consumption. With a balanced palate, you can enjoy vibrant flavors and delightful aromas in your homemade wines.
MA33 is particularly noted for its ability to produce fruity esters and fusel oils, endowing your wine with a fresh and fruity character that will impress any wine lover. Additionally, there is an increased likelihood of undergoing Malolactic fermentation by lactic acid bacteria after fermentation with MA33, enhancing the complexity and depth of your wine. This killer-sensitive strain thrives in fermentation temperatures between 18°C and 27°C (64°F - 80°F) and features a rapid onset for fermentation, although it may require some aeration after 10 to 12 days for optimal results. With the capability to ferment up to 14% ABV, given that your must has a pH above 3.2, this yeast is a powerhouse choice for any home winemaker. Choose Mangrove Jack's Yeast - MA33 8g for your next wine-making adventure and create a deliciously smooth and fruity wine that will keep your friends coming back for more.
Mangrove Jack's Yeast - MA33 8g
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 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 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 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. Will ferment up to 14% ABV. ethanol providing the pH is above 3.2.
MA33 is particularly noted for its ability to produce fruity esters and fusel oils, endowing your wine with a fresh and fruity character that will impress any wine lover. Additionally, there is an increased likelihood of undergoing Malolactic fermentation by lactic acid bacteria after fermentation with MA33, enhancing the complexity and depth of your wine. This killer-sensitive strain thrives in fermentation temperatures between 18°C and 27°C (64°F - 80°F) and features a rapid onset for fermentation, although it may require some aeration after 10 to 12 days for optimal results. With the capability to ferment up to 14% ABV, given that your must has a pH above 3.2, this yeast is a powerhouse choice for any home winemaker. Choose Mangrove Jack's Yeast - MA33 8g for your next wine-making adventure and create a deliciously smooth and fruity wine that will keep your friends coming back for more.
Mangrove Jack's Yeast - MA33 8g
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 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 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 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. Will ferment up to 14% ABV. ethanol providing the pH is above 3.2.
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