1448

MA33 - Premium Wine Yeast

Vingjær

Varenr: 446
29,-
-+
20+ på lager
Beskrivelse
Beskrivelse
Syrereduserende gjærstamme, perfekt til fruktige vin satt på egene frukter og bær.

MA33 utmerker seg til gjæring av viner satt på :
Rabarbra, Eple, Pære og Kiwi.
Passer også godt til viner satt på:
Bringebær, jordbær, aprikos, fersken og stikkelsbær


Anbefalt gjærinstemperatur : 18-27 ºC

Trykk her for en oversikt over hvilken gjærstammer som passer til forskjellige frukter og druesorter på engelsk.


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 27C (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.