Active dry wine, brewers, and sake yeast are a dried form of active yeast that offer 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 fermentations while producing a reliable, 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 dried wine and beverage yeast strains of high purity and quality reduce the risk of uncertainty associated with indigenous fermentation.

In order to provide the wine and beverage industry with useful strains for fermentations, AB Mauri has a broad range of strains that have been selected at our Technology and Development Centre to reduce the risk of uncertainty and that are suitable for nearly all fermentation processes. These yeast strains of high purity and quality for the wine and beverage industry are sold under the maurivin™, mauribrew™ and mauriake™ brand names.