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