An acid-reducing strain excellent for fruity white and blush country wines, especially where residual sugars are desired. MA33 can metabolise 30–35% of malic acid, making it the perfect choice for country fruits that are naturally high in acid. Reducing malic acid softens the wine and gives a vin nouveau character for early consumption with a balanced palate. MA33 is also noted for producing fruity esters and fusel oils, conferring a fresh, fruity character.
Note for beer brewers: MA33 is a malic acid-reducing wine strain — it is not suitable for beer, and its acid-metabolising behaviour makes it a poor crossover choice. Stick to dedicated beer strains for brewing.
There is an increased chance of malolactic fermentation by lactic acid bacteria following MA33 fermentation, and it is a killer-sensitive strain. A good fermenter between 18–27°C (64–80°F) with a rapid onset, although it can show a slow late-fermentation profile and may require aeration after 10–12 days. Ferments up to 14% ABV provided the pH is above 3.2.
Browse the full Mangrove Jack's wine yeast range to compare strains.
Yeast Specification
| Species | Saccharomyces cerevisiae |
|---|---|
| ABV Tolerance | 14% |
| Temp Range | 18–28°C |
| Fermentation Speed | Medium |
| Recommended For | Zinfandel, fruit wines. Nitrogen requirement: Low. Reduces malic acid 30–35% and total titratable acidity — ideal for young wines and high-acid fruit. Not suitable above 14% ABV. Killer factor: Sensitive. |
| Ester Profile | Medium - Fresh, fruity esters that hold up well during ageing; palate softened via malic acid reduction |
Rehydration / Usage: None required, add direct to must and stir well.