Maurivin AWRI Rosa

A pure active dry yeast that intensifies the rose/floral compounds of 2-phenylethanol and 2-phenylethyl acetatein wine.

1 – Produces Rose petal and rose flower aromas in wine.
2 — Shorter lag phase and medium fermentation speed for fast fermentations.
3 – Low foaming good for barrel fementations.

Contribution to wine

AWRI Rosa was selected due to its inherent capability to produce
elevated levels of 2-phenylethanol and 2-phenylethyl acetate in all
wine styles. These compounds are well known for their rose petal
and floral aromas and are present in high concentrations in finished
wines made with this yeast.

Rate of fermentation

AWRI Rosa has a short to medium lag phase with a medium to fast
fermentation speed at temperatures of 15–28°C (59-82°F). At cooler
temperatures we advise to turn the cooling off toward the end of
fermentation to allow the yeast to ferment dry

Type: Saccharomyces cerevisiae

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Mauribrew ALE 514 leaves some chewy mouth-feel to the beer. It is best used for medium to heavy-bodied beers where a low level of fruity ester character is desired.

Discover our Mauribrew ALE 514. A high-quality dry brewing yeast has a neutral profile that enhances malt flavors of the beer.

Ravago Chemicals

Discover our Mauribrew ALE 514 yeast that leaves some chewy mouth-feel to the beer.

Maurivin AWRI Rosa

Maurivin AWRI Rosa

A pure active dry yeast that intensifies the rose/floral compounds of 2-phenylethanol and 2-phenylethyl acetatein wine.

1 – Produces Rose petal and rose flower aromas in wine.
2 — Shorter lag phase and medium fermentation speed for fast fermentations.
3 – Low foaming good for barrel fementations.

Contribution to wine

AWRI Rosa was selected due to its inherent capability to produce
elevated levels of 2-phenylethanol and 2-phenylethyl acetate in all
wine styles. These compounds are well known for their rose petal
and floral aromas and are present in high concentrations in finished
wines made with this yeast.

Rate of fermentation

AWRI Rosa has a short to medium lag phase with a medium to fast
fermentation speed at temperatures of 15–28°C (59-82°F). At cooler
temperatures we advise to turn the cooling off toward the end of
fermentation to allow the yeast to ferment dry

Let's Talk!

More to explore

CERELOSE® Dextrose

Discover our Mauribrew ALE 514. A high-quality dry brewing yeast has a neutral profile that enhances malt flavors of the beer.

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Maurivin AWRI Rosa

Maurivin AWRI Rosa

A pure active dry yeast that intensifies the rose/floral compounds of 2-phenylethanol and 2-phenylethyl acetatein wine.

1 – Produces Rose petal and rose flower aromas in wine.2 — Shorter lag phase and medium fermentation speed for fast fermentations.3 – Low foaming good for barrel fementations.

Contribution to wine

AWRI Rosa was selected due to its inherent capability to produceelevated levels of 2-phenylethanol and 2-phenylethyl acetate in allwine styles. These compounds are well known for their rose petaland floral aromas and are present in high concentrations in finishedwines made with this yeast.

Rate of fermentation

AWRI Rosa has a short to medium lag phase with a medium to fastfermentation speed at temperatures of 15–28°C (59-82°F). At coolertemperatures we advise to turn the cooling off toward the end offermentation to allow the yeast to ferment dry

Let's Talk!

More to explore

CERELOSE® Dextrose

Discover our Mauribrew ALE 514. A high-quality dry brewing yeast has a neutral profile that enhances malt flavors of the beer.

Verified Responsible Distributor

Company

get started

CONNECT WITH US

1 – Produces Rose petal and rose flower aromas in wine.
2 — Shorter lag phase and medium fermentation speed for fast fermentations.
3 – Low foaming good for barrel fementations.

AWRI Rosa was selected due to its inherent capability to produce
elevated levels of 2-phenylethanol and 2-phenylethyl acetate in all
wine styles. These compounds are well known for their rose petal
and floral aromas and are present in high concentrations in finished
wines made with this yeast.

AWRI Rosa has a short to medium lag phase with a medium to fast
fermentation speed at temperatures of 15–28°C (59-82°F). At cooler
temperatures we advise to turn the cooling off toward the end of
fermentation to allow the yeast to ferment dry