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.
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Yeast Specification