In addition, they improve the reliability and consistency of fermentation required by high throughput wineries. Ultimately the Maurivin range provides large commercial winemakers with a cost-effective choice of solutions.
Our wine yeast portfolio is derived from specifically selected strains from our own 2000 plus strain bank as well as from the longstanding relationship with The Australian Wine Research Institute (AWRI). This development relationship has resulted in the licensing and commercialisation of a number of AWRI yeast strains under the Maurivin brand to winemakers globally and has provided our customers with exceptional technology delivering significant benefits to them and their consumers.
To assist you in identifying which yeast strain is most suitable for your desired application, please refer to our product information sheets below.
Active dry wine yeast comes in a convenient and easy-to-handle granulated form that offers a long shelf life when stored under vacuum at ambient temperatures. Winemakers across the industry prefer this form of yeast, as it induces the onset of rapid, reliable and consistent fermentation.
Experience has shown that wine and beverage quality is significantly affected by the strain of yeast conducting the fermentation. Thus, important quality parameters such as volatile acidity, hydrogen sulphide production, aromatic character and dryness of fermentation can be determined by the strain used. Proven selections of active dry wine and beverage yeast strains of high purity and quality reduce the risk of uncertainty associated with indigenous fermentation.
We recognise the quality and reliability of our active dry yeast strains are essential to the customer; hence, quality and suitability are the defining features of our wine and beverage yeasts. AB Biotek uses proprietary yeast technology for the production of our yeast products.
Below you will find the product information sheets for the Classic range.
Maurivin is proud to introduce its new range of Next Generation wine yeast. There are three major portfolios of interest for winemakers:
Yeast with low production levels of hydrogen sulphide
These portfolios can eliminate reductive characters in winemaking, maximise varietal aroma and flavour, improve complexity & mouthfeel in wine and promote aroma diversity.
Existing Maurivin yeast strains offer winemakers a unique set of tools that have significantly different winemaking properties to existing yeast strains. We encourage all winemakers to trial and see for themselves the increased benefits of Maurivin Next Generation yeast.
Below you will find the product information sheets for the Next Generation range.