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Wine ingredients

The Maurivin Wine Ingredients  portfolio  represents the latest addition to our capability in providing a full range of solutions for winemakers.

The Maurivin range of wine yeast and Mauriferm fermentation aids are renowned for their high quality, purity and performance and are preferred by winemakers across the globe for the production of quality wines. To enhance our customers experience, we have complemented the product range with an array of tannins, enzymes and fermentation aids to simplify our customers purchasing process.

 

Each of these high quality biotechnologies has a strong contribution to producing improved wine styles. While tannins are generally used as an antioxidant, they can also reduce herbaceous and under-ripe characters in wine. Our range of enzymes has been carefully chosen to be the benchmark as a cost-effective method of increasing yield, flavour and colour in different varieties and styles of wine.

 

To assist you in identifying which wine ingredient is most suitable for your desired application, please see our product information sheets below.

Tannins
Enzymes
Bacteria
Fermentation aids
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Tannins


As ‘New World wine styles’ are normally fruit driven, approachable, riper and rounder they are more likely to have smoother tannins. 


The Mauritan range of tannins enable wines to show a good balance of fruit, structure, alcohol, and mouthfeel. We strive to enable winemakers to produce quality wines that are opulent, rich, lush, and dense and our tannins have been carefully selected to work with our specialist yeast and ingredient ranges.

 

Tannins have been added to wine for over a century. They have been noted to add more complexity and texture to wine, as well as reduce browning effects in wines stored for long periods of time.

 

Our tannins are carefully selected with two key targets in mind: antioxidation and mouthfeel. Some tannins are far more effective as an antioxidant than others, and the stoichiometry of our 100% chestnut (ellagic) tannins are perfect for use as a sacrificial tannin. With regards to mouthfeel, our R&D team have selected a blend of hydrolysable and condensed tannins that remove green, herbaceous characters from wine, enhance the volume and mouthfeel, as well as generating bonds to stabilise colour in red wines.

 

Below you will find the product information sheets.

Product information sheets

To download the PDF’s in a different language, please select a flag below before downloading.

UK
Spanish
Italian
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Tannins

If you require assistance in choosing a tannin please contact our expert technical sales advisors:
wineinfo@abbiotek.com

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Enzymes


Enzymes are just like scissors, with each enzyme having a different specificity and function.

 

The Maurizym range has been developed to be ultra-efficient for each function they are required to do. One of the main enzymes required by winemakers is a pectinase that increases juice yield from grapes, and we have a range of strong pectinases that require a low dosage yet are extremely effective. AB Biotek also has developed enzymes combinations that are multifunctional and hence can be used in the flotation and clarification processes while improving juice yields. Furthermore, we are developing colour enzymes that provide increased  pigment and hue to red wines, and just as importantly the enzyme assists in stability over time.

 

Below you will find the product information sheets.

Product information sheets

To download the PDF’s in a different language, please select a flag below before downloading.

UK
Spanish
Italian
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Enzymes

If you require assistance in choosing an enzyme please contact our expert technical sales advisors:
wineinfo@abbiotek.com

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Bacteria

While some winemakers utilise 'wild' bacteria in the winery to undertake malolactic fermentation, climate change and the extended vintage period is putting this practise at risk. Uncertainty can bring highly acidic wines and delays to bottling and packaging wines for early release. As a result, many winemakers are turning to freeze-dried bacteria to gain certainty over the process and ensure wines are ready to market.

 

AB Biotek scientists have screened and tested hundreds of natural isolates to identify low pH tolerant bacteria (pH < 3.2), with strong and robust fermentation properties, in addition, we have screened for the profuction of biogenic amines and taints such as ethyl glaicol and vinyl glaicol, and in each condition tested we have not seen these compounds produced, In applications testing completed so far, it appears the buttery (diacetyl) aroma can be modulated, with more produced using sequential inoculation. If less of this trait is required, then coinoculation is suggested.

 

Below you will find the product information sheets.

Product information sheets

To download the PDF’s in a different language, please select a flag below before downloading.

Back to the top

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Bacteria

If you require assistance in choosing a bacteria please contact our expert technical sales advisors:
wineinfo@abbiotek.com

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Fermentation aids


It is well established in the global wine industry that stuck and sluggish fermentations may be avoided if essential vitamins, nutrients and minerals are supplemented into the grape juice fermentation. 

 

AB Biotek provides a range of products that can be added throughout the fermentation process to minimise the possibility of problematic fermentations. Each product in the Mauriferm and Maurivit range has been designed and formulated to ensure the yeast is able to complete fermentation.

 

Below you will find the product information sheets.