
Mangrove Jack’s MA33 Wine Yeast – 8g Sachet
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.