Maurivin AWRI UVAmaX

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AB Biotek's new Next Generation yeast strain

A pure active dry hybrid yeast used to lower volatile acidity in wine, particularly late harvest, dessert-style wines.



A hybrid yeast that produces very low levels of Acetic Acid and Ethyl Acetate. This is especially desirable in late harvest, dessert style wines.


Saccharomyces cerevisiae x Saccharomyces uvarum (non-GMO hybrid).


The Australian Wine Research Institute and produced under license by AB Biotek. AWRI 1505

Contribution to Wine and Applications

AWRI UVAmaX is a yeast strain that has naturally low production levels of acetic acid (Vinegar) and ethyl acetate (Acetone or nail polish remover). It is also highly alcohol tolerant. Together these attributes make a much better late harvest and dessert style wines. Wines made with this yeast are more pleasant and sweet due to their natural aromas and flavors not being masked by undesirable characteristics.  

Fermentation Rate

AWRI UVAmaX has a short lag phase with a medium to fast fermentation speed at temperatures of 12-26°C (54-79°F).

Learn more about how AWRI UVAmaX is use and how to bring out its features here.

Ravago Chemicals will work with you through every stage of the process to realize your project goals. Complete the form below for a free sample and quotation. 

Free Consultation

Learn more about AB Biotek's offerings and their new Next Generation yeast strains.

As a global leader in chemical and ingredients solutions, Ravago Chemicals is proud to partner with suppliers like AB Biotek to bring value, technical expertise and support to our customers’ ideas and solutions to life.  Experience the difference from new strains of yeast selected or bred to help solve some of the challenges of modern winemaking.


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