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.
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
AWRI UVAmaX has the natural capability to reduce the level of volatile acidity in wine. The resultant wine made with this yeast makes it more pleasant due to the decrease in acetic acid (vinegar) and ethyl acetate (nail polish) aromas.
AWRI UVAmaX has a short lag phase with a medium to fast fermentation speed at temperatures of 12-26°C (54-79°F).
In winemaking trials in Australia and the USA, AWRI UVAmaX was shown to clearly reduce the volatile acidity by chemical and sensory analysis in Chardonnay, Merlot, Zinfandel and Semillon trials. We recommend using this yeast when there is a desire to reduce volatile acidity levels which can be elevated in dessert, late harvest-style wines; the alcohol tolerance of this yeast makes it suitable for such applications.
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