Description
Mangrove Jack's MA33 wine yeast 8 g – for fruit wines and young wines
MA33 from Mangrove Jack's is a wine yeast that can reduce malic acid by up to 30–35% and lower total titratable acidity. This makes it well suited to young wines intended for early drinking, and to fruit with high acidity. The yeast is a moderate fermenter that softens the palate while contributing a significant amount of esters, giving the wine a fresh and fruity character.
Suitable for
- fruit wines, especially from high-acid fruit
- Zinfandel
- young wines intended for early drinking
Technical data
- alcohol tolerance: 14% ABV
- fermentation temperature: 18–28 °C
- reduces malic acid by up to 30–35%
- pack size: 8 g
How to use MA33
No rehydration is required. Sprinkle the yeast directly onto the must and stir well. Ferment at 18–28 °C for best results. Store unopened sachets in a cool, dry place.
Frequently asked questions about Mangrove Jack's MA33 wine yeast
Does MA33 need to be rehydrated?
No. The yeast is added directly to the must, and then you stir well.
What temperature should the wine ferment at?
For best results, MA33 should ferment at 18–28 °C.
Why choose MA33 for fruit wine?
MA33 can reduce malic acid by up to 30–35% and lower total acidity. This makes it well suited to high-acid fruit and gives a fresh, fruity wine.
How much alcohol can the yeast tolerate?
MA33 has an alcohol tolerance of 14% ABV.
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