Yeast strains
Our ranges of ‘Classic’ and ‘Next Generation’ wine yeasts have been selected to provide winemakers with the tools to create ‘New World wine styles’ and flavours.
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.
Classic range
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.
Product information sheets
To download the PDF’s in a different language, please select a flag below before downloading.
If you require assistance in choosing a yeast strain please contact our expert technical sales advisors:
wineinfo@abbiotek.com
Back to top
Classic range
Sparkling
Maurivin PDM
White
Sparkling
White
Sparkling
White
Sparkling
White
Sparkling
White
Sparkling
White
Next Generation range
Maurivin is proud to introduce its new range of Next Generation wine yeast. There are three major portfolios of interest for winemakers:
1
Yeast with low production levels of hydrogen sulphide
2
Hybrid yeast
3
Non-Saccharomyces
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.
Product information sheets
To download the PDF’s in a different language, please select a flag below before downloading.
If you require assistance in choosing a yeast strain please contact our expert technical sales advisors:
wineinfo@abbiotek.com
Back to top
Next Generation range
Low Hydrogen Sulphide Yeast
Hybrid Yeast
High Rose/Floral Aroma Yeast
Non-Saccharomyces Yeast
Low Hydrogen Sulphide Yeast
Hybrid Yeast
High Rose/Floral Aroma Yeast
Non-Saccharomyces Yeast
Low Hydrogen Sulphide Yeast
Hybrid Yeast
High Rose/Floral Aroma Yeast
Non-Saccharomyces Yeast
Low Hydrogen Sulphide Yeast
Hybrid Yeast
Non-Saccharomyces Yeast
Low Hydrogen Sulphide Yeast
Hybrid Yeast
High Rose/Floral Aroma Yeast
Non-Saccharomyces Yeast
Low Hydrogen Sulphide Yeast
Hybrid Yeast
High Rose/Floral Aroma Yeast
Non-Saccharomyces Yeast
Maurivin PDM
| STRAIN: | Saccharomyces cerevisiae (var. bayanus) |
| CONTRIBUTION TO WINE: |
Produces moderate to low levels of aroma & flavour compounds. Desirable for subtle but positive aromatics from the yeast. |
| APPLICATIONS: | General purpose for white & red – particularly varietals like Chardonnay, Chenin Blanc, Sauvignon Blanc, Semillon, Riesling, Cabernet, Merlot & Shiraz/Syrah. Also suitable for méthode champenoise. |
Maurivin POP
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: |
Produces clean and subtle aromas, allows the grape varietal characteristics to shine through. |
| APPLICATIONS: | Well suited to making primary base wines due to its strong fermentation characteristics. Has the capability to undertake the secondary fermentation to produce sparkling wine. Has the ability to act as a restart yeast for stuck and sluggish fermentations. Low total SO2 production. |
Maurivin AWRI 350
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: |
High levels of ester aromas & flavour like pineapple & banana. |
| APPLICATIONS: | General purpose for white wine from neutral grape varieties where aromatics wanted. Suitable for naturally sweet wines from arrested fermentations, aromatic wines from Gewürztraminer & Muscat, nouveau red wine styles like Gamay & Grenache. |
Maurivin EP2
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: |
Ester-producing, typically floral (rose) and perfume like aroma. Subtle aromatics allowing varietal fruit to contribute. |
| APPLICATIONS: | Recommended for ‘fruity, sweet’ wine styles with high residual sugar. Popular for Rosé, White Zinfandel & similar fruity styles. |
Maurivin Primeur
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: |
Produces fruity aromatics with capacity to consume malic acid. |
| APPLICATIONS: | Ideal for rosé, white wine, and nouveau red wine styles, in particular young, fruity varietal blends for early consumption. |
Maurivin AWRI 796
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: |
Low aroma & flavour and reasonably neutral. Desirable where no interference with varietal character is wanted. Particularly noted for its ability to produce lower alcohol wines. |
| APPLICATIONS: | Recommended for red varietals like Shiraz/Syrah, Cabernet, Merlot & Pinot Noir. For successful white wines like Chardonnay, Sauvignon Blanc, Semillon & Riesling, it is advisable to acclimatise to low temperatures and add nitrogen. |
Maurivin AWRI 350
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: |
High levels of ester aromas & flavour like pineapple & banana. |
| APPLICATIONS: | General purpose for white wine from neutral grape varieties where aromatics wanted. Suitable for naturally sweet wines from arrested fermentations, aromatic wines from Gewürztraminer & Muscat, nouveau red wine styles like Gamay & Grenache. |
Maurivin AWRI R2
| STRAIN: | Saccharomyces cerevisiae (var. bayanus) |
| CONTRIBUTION TO WINE: |
High levels of fruity aromatics like tropical fruit, grapefruit, guava, lychee & pineapple. |
| APPLICATIONS: | Ideal for white wines – in particular Riesling, Semillon & Gewürztraminer – also for neutrals like Colombard & Chenin Blanc. |
Maurivin Cru-Blanc
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: |
Enhances mouthfeel, particularly for barrel fermented Chardonnay & during yeast lees maturation. Can contribute fruity aromatics. |
| APPLICATIONS: | Ideally suited for varietal white wines – especially barrel fermented Chardonnay. Notable success with neutral varieties like Chenin Blanc & Trebbiano (Ugni Blanc). |
Maurivin Elegance
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: |
This strain has the capacity to express high beta-glucosidase activity, resulting in the release of fruity varietal aromas of terpene origin. |
| APPLICATIONS: | A popular choice for a range of fruit-driven white varietals such as Semillon, Riesling, Sauvignon Blanc, Chardonnay & Pinot Gris/Grigio. |
Maurivin EP2
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: |
Ester-producing, typically floral (rose) and perfume like aroma. Subtle aromatics allowing varietal fruit to contribute |
| APPLICATIONS: | Recommended for ‘fruity, sweet’ wine styles with high residual sugar. Popular for Rosé, White Zinfandel & similar fruity styles. |
Maurivin PDM
| STRAIN: | Saccharomyces cerevisiae (var. bayanus) |
| CONTRIBUTION TO WINE: |
Produces moderate to low levels of aroma & flavour compounds. Desirable for subtle but positive aromatics from the yeast. |
| APPLICATIONS: | General purpose for white & red – particularly varietals like Chardonnay, Chenin Blanc, Sauvignon Blanc, Semillon, Riesling, Cabernet, Merlot & Shiraz/Syrah. Also suitable for méthode champenoise. |
Maurivin Primeur
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: |
Produces fruity aromatics with capacity to consume malic acid. |
| APPLICATIONS: | Ideal for rosé, white wine, and nouveau red wine styles, in particular young, fruity varietal blends for early consumption. |
Maurivin Sauvignon
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: |
Releases fruity aromatics attributed to high activity of the β-lyase enzyme. |
| APPLICATIONS: | Highly recommended for Sauvignon Blanc - also good with Riesling, Viognier, Semillon & Cabernet Sauvignon. |
Maurivin UCD 522
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: |
Complex aromatics. Popular for producing a complex wine or requiring another blending option. |
| APPLICATIONS: | General purpose, recommended for both red & white. Popular for complex, varietal reds such as Shiraz/Syrah, Zinfandel, Merlot & Grenache. |
Maurivin UOA Maxithiol
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: |
Ability to produce aromatic thiols which contribute significant fruity esters of ‘tropical fruit’ & ‘passionfruit’. |
| APPLICATIONS: | Highly recommended for Sauvignon Blanc to enhance the aromatic profile. Can also be used in other white varietals like Colombard, Chenin Blanc & Chardonnay. |
Maurivin AWRI 796
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: |
Low aroma & flavour and reasonably neutral. Desirable where no interference with varietal character is wanted. Particularly noted for its ability to produce lower alcohol wines. |
| APPLICATIONS: | Recommended for red varietals like Shiraz/Syrah, Cabernet, Merlot & Pinot Noir. For successful white wines like Chardonnay, Sauvignon Blanc, Semillon & Riesling, it is advisable to acclimatise to low temperatures and add nitrogen. |
Maurivin AWRI 350
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: |
High levels of ester aromas & flavour like pineapple & banana. |
| APPLICATIONS: | General purpose for white wine from neutral grape varieties where aromatics wanted. Suitable for naturally sweet wines from arrested fermentations, aromatic wines from Gewürztraminer & Muscat, nouveau red wine styles like Gamay & Grenache. |
Maurivin BP 725
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: |
Enhances red varietal flavour as well as increased colour extraction. |
| APPLICATIONS: | Ideal for red varietals – especially fruit driven - like Shiraz/Syrah, Zinfandel, Cabernet Sauvignon, Grenache & Merlot. |
Maurivin EP2
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: |
Ester-producing, typically floral (rose) and perfume like aroma. Subtle aromatics allowing varietal fruit to contribute. |
| APPLICATIONS: | Recommended for ‘fruity, sweet’ wine styles with high residual sugar. Popular for Rosé, White Zinfandel & similar fruity styles. |
Maurivin B
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: |
Produces low levels of aroma & flavour allowing full expression of varietal characters. Enhances colour extraction of red varieties and produces lower alcohol yields. |
| APPLICATIONS: | Recommended for red varieties like Shiraz/Syrah, Cabernet Sauvignon, Zinfandel, Pinotage, Grenache & Pinot Noir. |
Maurivin PDM
| STRAIN: | Saccharomyces cerevisiae (var. bayanus) |
| CONTRIBUTION TO WINE: |
Produces moderate to low levels of aroma & flavour compounds. Desirable for subtle but positive aromatics from the yeast. |
| APPLICATIONS: | General purpose for white & red – particularly varietals like Chardonnay, Chenin Blanc, Sauvignon Blanc, Semillon, Riesling, Cabernet, Merlot & Shiraz/Syrah. Also suitable for méthode champenoise. |
Maurivin Primeur
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: |
Produces fruity aromatics with capacity to consume malic acid. |
| APPLICATIONS: | Ideal for rosé, white wine, and nouveau red wine styles, in particular young, fruity varietal blends for early consumption. |
Maurivin UCD 522
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: |
Complex aromatics. Popular for producing a complex wine or requiring another blending option. |
| APPLICATIONS: | General purpose, recommended for both red & white. Popular for complex, varietal reds such as Shiraz/Syrah, Zinfandel, Merlot & Grenache. |
Maurivin UOA Maxithiol
| STRAIN: | |
| CONTRIBUTION TO WINE: |
|
| APPLICATIONS: |
Maurivin UOA Maxithiol
| STRAIN: | |
| CONTRIBUTION TO WINE: |
|
| APPLICATIONS: |
Maurivin UOA Maxithiol
| STRAIN: | |
| CONTRIBUTION TO WINE: |
|
| APPLICATIONS: |
Platinum
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: |
Cannot produce detectable hydrogen sulphide and eliminates potential yeast-derived reductive characters. Increases varietal aromatics. |
| APPLICATIONS: | Recommended for fruit-driven wines. Ideal for all varieties & wine styles, in particular white grape varietals. |
AWRI Paragon
| STRAIN: | Saccharomyces cerevisiae x Saccharomyces paradoxus (non-GMO hybrid). Also known as AWRI 1501. |
| CONTRIBUTION TO WINE: |
Intense tropical fruit aromas with ester & floral notes. Increases palate weight, complexity & mouthfeel. |
| APPLICATIONS: | Suited to Chardonnay, Colombard, Semillon & other white wines |
AWRI Zevii
| STRAIN: | Saccharomyces cerevisiae x Saccharomyces kudriavzevii (non-GMO hybrid). Also known as AWRI 1503. |
| CONTRIBUTION TO WINE: |
Imparts richness to the palate with increased fruit flavours, complexity & texture. Enhanced varietal fruit aromatics in white wine. In red wine, aromatics less intense thus allowing varietal aromas to come through. |
| APPLICATIONS: | Suited to whites like Pinot Gris/Grigio, Viognier & Verdelho. Increases palate weight & mouthfeel of reds like Cabernet, Shiraz/Syrah, Malbec & Merlot. |
AWRI Fusion
| STRAIN: | Saccharomyces cerevisiae x Saccharomyces cariocanus (non-GMO hybrid). Also known as AWRI 1502. |
| CONTRIBUTION TO WINE: |
Major contribution to mouthfeel & texture, with increased complexity & aromatics for both white wine & red varietals. |
| APPLICATIONS: | Suited to whites like Pinot Gris/Grigio, Chardonnay, Semillon, Chenin Blanc & Colombard. Perfect for reds like Pinot Noir, Pinotage, Cabernet, Merlot & Malbec. |
AWRI Uvamax
| STRAIN: | Saccharomyces cerevisiae x Saccharomyces uvarum (non-GMO hybrid). Also known as AWRI 1505. |
| CONTRIBUTION TO WINE: |
Lowers volatile acidity and has high alcohol tolerance. |
| APPLICATIONS: | Late harvest, high sugar grape juices when there is a desire to lower volatile acidity. |
AWRI Rosa
| STRAIN: | Saccharomyces cerevisiae. Also known as AWRI 2965. |
| CONTRIBUTION TO WINE: |
AWRI Rosa produces elevated levels of 2-phenylethanol and 2-phenylethyl acetate, resulting in a wine high in rose petal and floral aromas. |
| APPLICATIONS: | White varietals such as Pinot Gris, Riesling, Chardonnay, Colombard and Semillon are well suited to this yeast. |
AWRI Obsession
| STRAIN: | Metschnikowia pulcherrima. Also known as AWRI 3050. |
| CONTRIBUTION TO WINE: |
Increases colour, dark fruit aromas and palate complexity of red wines. |
| APPLICATIONS: | Best suited to Merlot, Cabernet Sauvignon, Shiraz and other red varietals. |
