Mangrove Jack's MA33 Wine Yeast (Zinfandel & Fruit)

MA33 Wine Yeast

A strain of yeast that 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.

With an alcohol tolerance of up to 15%, this moderate fermenting yeast will soften the palate.

It will also contribute a significant amount of esters, conferring a fresh and fruity character to the wine.

Most suitable for Rhubarb, Apple, Pear and Kiwifruit.

Can also be used for Zinfandel, Raspberry, Strawberry, Apricot, Peach, Gooseberry, Dessert and Sweet Sparkling Wine.

For best results ferment at 18 - 28°C, no rehydration required - add directly to grape must and stir well.

Active dried yeast blended with vitamins and minerals.