MA33 has the ability to metabolize between 30 and 35% of malicÂ acid making this strain the perfect choice for country fruits which areÂ naturally high in acid. Reducing malic acid will soften the wine andÂ give a vin nouveau character for early consumption with a balancedÂ palate.
MA33 is also noted for its production of fruity esters and fusel oilsÂ conferring fresh fruity character to the wine. There is an increasedÂ chance of Malolactic fermentation by lactic acid bacteria followingÂ MA33 fermentation. MA33 is a killer-sensitive strain.Â
It is a good fermenter between 18 and 27ÂºC (64Â -80ÂºF), with a rapidÂ onset to fermentation although can exhibit a slow late fermentationÂ profile and may require aeration after 10 â€“ 12 days fermentation. WillÂ ferment up to 14% abv. ethanol providing the pH is above 3.2.