Vintner's Harvest MA33


Saccharomyces Cerevisiae – 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 64° -80º F, with a rapid onset to fermentation.  It can stall after 10 or 12 days, so plan nutrient additions accordingly, and ensure you degass the first few days of fermentation.    

Ferments up to 14% abv as long as the pH stays above 3.2.


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