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.
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.