Mangrove Jack's MA33 - Country Red Wine Yeast

Mangrove Jack's MA33 Country Red Wine Yeast

Mangrove Jack's MA33 is particularly useful for red and fruit wines with a sharper malic-acid character.

The strain can metabolise approximately 30–35% of malic acid during fermentation, helping soften high-acid fruit wines while retaining a fruit-led profile.

Yeast Details

• Fermentation Temperature: 18–28°C
• Alcohol Tolerance: Up to 14% ABV
• Malic Acid: Can metabolise approximately 30–35%
• Good For: Country reds, berry wines and higher-acid fruit wines

How to Use

Sprinkle directly onto the prepared must. Check acidity before making additional acid adjustments because this strain can reduce malic acid during fermentation.

Substitute Yeasts

Gervin GV9 is the closest stocked alternative when malic-acid reduction is important. CR51 is a fruitier red-wine option but is not a like-for-like acid-reducing substitute.

Winemaker's Tip

MA33 can be especially useful with tart apples, berries and other fruit rich in malic acid. Measure and taste before adding extra acid rather than following a fixed recipe blindly.