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Mangrove Jack's Wine Yeast MA33 8g
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Mangrove Jack's Wine Yeast MA33 8g


Score: 5.00 (votes: 2)
— 1

This strain has the ability to reduce malic acid by up to 30-35%, and reduce total titratable acidity, making it perfect for young wines intended for early consumption, and for use with fruits high in acid. This moderate fermenting yeast will soften the palate but also contribute a significant amount of esters, conferring a fresh and fruity character to the wine.

Suitable for Zinfandel, Fruit wines and more.

Here is what one of our customers has to say about this yeast:

"Let me just re-iterate our enthusiasm for the MA 33 yeast. It makes sour apple juice into drinkable ciders, cuts back the perceived acidity of rhubarb wine, and brings the fruit flavours forward, especially in rhubarb wine. We've used it with other fruits, such as wild plums, to great effect. "

  • CA$4.25
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  • SKU
    12002

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. 

 

Temperature: 18-27°C
Fermentation Speed: Slow
Alcohol Tolerance: 15.0%
Nitrogen Needs: Average
Styles:
  • Red and White Wines high in Malic Acid
  • Fruit Wine
  • Brand
    Vintner's Harvest
  • Package Size
    8g (5-6 gallon batch)
Customer reviews
Average rating:

Score: 5.00 (votes: 2)
Rating of votes (2)
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  • TommyKucera
    Mar 3, 2022, 15:22
    I've been using this yeast for a few years now for high-malic acid fruit wines: wild plums and cherries; most Manitoba apples, and rhubarb. It has completely transformed my winemaking, producing smooth intensely flavoured dry rhubarb wine and making it possible to use local wild and tame plums; and stubbornly malic apples (Brix as high as 26, still too sour to drinK) in making very pleasant wines. I've tried other yeasts reputed to reduce malic acid, but nothing as effective as this while preserving and enhancing flavour.