Maurivin AWRI Obsession

AWRI Obsession is most noted for its ability to substantially increase the color intensity of red wines.

A pure active dry non-Saccharomyces yeast used to increase color and complexity in red wines.

1 – Increases Dark fruit aromas and reduces vegetal aromas
2 — Increases color intensity in Red Wines
3 – Non Saccharomyces yeast strain for initial inoculation to be followed up sequentially with a strong fermenter to finish the fermentation

Rate of fermentation

AWRI Obsession has a long lag phase compared to Saccharomyces
cerevisiae of two to three days; following the start of fermentation,
this yeast has a medium to fast fermentation speed at temperatures
of 20–30°C (68–86°F).

Type: Metschnikowia pulcherrima

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Tartaric Acid Food Grade

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Our Tartaric Acid is a natural product that is derived from by-products of the grape. Our Tartaric Acid is a food grade product and it is Kosher certified.

Maurivin AWRI Obsession

Maurivin AWRI Obsession

AWRI Obsession is most noted for its ability to substantially increase the color intensity of red wines.

A pure active dry non-Saccharomyces yeast used to increase color and complexity in red wines.

1 – Increases Dark fruit aromas and reduces vegetal aromas
2 — Increases color intensity in Red Wines
3 – Non Saccharomyces yeast strain for initial inoculation to be followed up sequentially with a strong fermenter to finish the fermentation

Rate of fermentation

AWRI Obsession has a long lag phase compared to Saccharomyces
cerevisiae of two to three days; following the start of fermentation,
this yeast has a medium to fast fermentation speed at temperatures
of 20–30°C (68–86°F).

Let's Talk!

More to explore

Taste Test AB Biotek’s Four New Next Generation Specialty Yeasts for Wine

Tartaric Acid Food Grade

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Maurivin AWRI Obsession

Maurivin AWRI Obsession

AWRI Obsession is most noted for its ability to substantially increase the color intensity of red wines.

A pure active dry non-Saccharomyces yeast used to increase color and complexity in red wines.

1 – Increases Dark fruit aromas and reduces vegetal aromas2 — Increases color intensity in Red Wines3 – Non Saccharomyces yeast strain for initial inoculation to be followed up sequentially with a strong fermenter to finish the fermentation

Rate of fermentation

AWRI Obsession has a long lag phase compared to Saccharomycescerevisiae of two to three days; following the start of fermentation,this yeast has a medium to fast fermentation speed at temperaturesof 20–30°C (68–86°F).

Let's Talk!

More to explore

Taste Test AB Biotek’s Four New Next Generation Specialty Yeasts for Wine

Tartaric Acid Food Grade

Verified Responsible Distributor

Company

get started

CONNECT WITH US

1 – Increases Dark fruit aromas and reduces vegetal aromas
2 — Increases color intensity in Red Wines
3 – Non Saccharomyces yeast strain for initial inoculation to be followed up sequentially with a strong fermenter to finish the fermentation

AWRI Obsession has a long lag phase compared to Saccharomyces
cerevisiae of two to three days; following the start of fermentation,
this yeast has a medium to fast fermentation speed at temperatures
of 20–30°C (68–86°F).