AWRI UVAmaX is a yeast strain that has naturally low production levels of acetic acid (Vinegar) and ethyl acetate (Acetone or nail polish remover). It is also highly alcohol tolerant. Together these attributes make a much better late harvest and dessert style wines. Wines made with this yeast are more pleasant and sweet due to their natural aromas and flavors not being masked by undesirable characteristics.  download technical data sheet Chardonnay, Merlot, Zinfandel and Semillon CONTRIBUTION TO WINE AWRI UVAmaX has the natural capability to reduce the level of volatile acidity in wine. The resultant wine made with this yeast makes it more pleasant due to the decrease in acetic acid (vinegar) and ethyl acetate (nail polish) aromas. RATE FERMENTATION AWRI UVAmaX has a short lag phase with a medium to fast fermentation speed at temperatures of 12-26°C (54-79°F). APPLICATIONS In winemaking trials in Australia and the USA, AWRI UVAmaX was shown to clearly reduce the vola

What does yeast fermentation have to do with wine quality? Absolutely everything! A significant difference between grape juice and wine is the yeast. In winemaking, yeast converts the sugars of wine grapes into alcohol and carbon dioxide. Yeasts also modify or create many of the flavors and aromas in wine as well. This process is what we know as fermentation. Winemaking is a craft because there are so many aspects of the whole process that need to be balanced.  Depending on the flavor profile a winemaker wants to achieve, they must carefully select not only their grapes, but also their yeast strain to make a polished, finished wine.  Blake Bomben, accomplished winemaker and Business Development Manager for our Fermented Beverages Department, said, “Yeast choice and oak selection are the two dominating choices a winemaker has in affecting the quality and outcome of their wine”  Quality and innovation from AB Biotek helps winemakers make better quality wine

Particularly Late Harvest and Dessert Style Wines.   Selected for late harvest dessert style wines High Alcohol tolerance Low VA productions Low to medium Nitrogen needs Contribution to wine AWRI UVAmaX has the natural capability to reduce the level of volatile acidity in wine. The resultant wine made with this yeast makes it more pleasant due to the decrease in acetic acid (vinegar) and ethyl acetate (nail polish) aromas. Rate of fermentation AWRI UVAmaX has a short lag phase with a medium to fast fermentation speed at temperatures of 12–26°C (54–79°F). Type: Saccharomyces cerevisiae x Saccharomyces uvarum (non-GMO hybrid). Maurivin Attributes of Yeast Product Information