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Yeast Maurivin B
A medium vigour yeast with the capacity to consume high quantities of malic acid during primary fermentation. Wines produced by this strain are considered to have enhanced varietal character and good colour extraction in red varieties such as Pinot Noir, Zinfandel, Shiraz, Grenache and Gamay.
Research data shows this strain produces the lowest amount of alcohol per gram of sugar utilised.
Recommended Styles: Shiraz/Syrah, Cabernet Sauvignon, Zinfandel, Pinotage, Grenache, Pinot Noir