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Mangrove Jack's MA33 Premium Wine Yeast yeast packet MA33 front view for homebrewing.

Mangrove Jack’s MA33 Wine Yeast – 8g Sachet

by Mangrove Jack
$2.25 - $2.25
$2.25
$2.25 - $2.25
$2.25

If this yeast is on sale at 40% off, it’s likely nearing its expiration date—but don’t worry! It’s still highly viable and a great way to save on your brew.
Yeast Specifications:
  • Manufacturer: Mangrove Jack
  • Yeast Type:
  • Attenuation:
  • Flocculation:
  • Temperature:

Acid-Reducing Yeast for Fruity Country Wines

Mangrove Jack’s MA33 Wine Yeast is a moderate fermenting strain of Saccharomyces cerevisiae designed to reduce acidity and enhance fruity esters in wines. This yeast is particularly effective in metabolizing 30–35% of malic acid, making it ideal for high-acid fruits and young wines intended for early consumption. The result is a softer palate and a fresh, fruity character that holds up well over time.

MA33 is suitable for a variety of wine styles, including Zinfandel and fruit-based country wines. Its ability to reduce total titratable acidity contributes to a balanced mouthfeel, while its ester production imparts pleasant fruity aromas. The yeast performs best within a fermentation temperature range of 64–82°F (18–28°C) and has an alcohol tolerance of up to 14% ABV.

Key Characteristics

  • Yeast Type: Saccharomyces cerevisiae
  • Suitable Wine Styles: Zinfandel, fruit wines, country wines
  • Fermentation Temperature Range: 64–82°F (18–28°C)
  • Alcohol Tolerance: Up to 14% ABV
  • Flavor Profile: Fresh and fruity with reduced acidity
  • Malic Acid Reduction: 30–35%

Brewing Applications

MA33 is ideal for winemakers aiming to produce wines with a softer palate and enhanced fruity character. Its acid-reducing properties make it particularly suitable for high-acid fruits, resulting in balanced and approachable wines. The yeast's moderate fermentation rate and ester production contribute to a pleasant aroma and flavor profile.

Usage & Pitching Recommendations

  • Direct Pitch: Sprinkle the contents of the sachet directly onto the must (up to 6 gallons or 23 liters) at the desired fermentation temperature.
  • Rehydration: Not required; however, if preferred, rehydrate in 10 times its weight of sterile water at 77–86°F (25–30°C) for 15–30 minutes before pitching.

Storage & Shelf Life

  • Storage: Store in a cool, dry place. Refrigeration is recommended for extended shelf life.
  • Shelf Life: Up to 24 months from the production date when unopened and properly stored.