Mauri Yeast Australia undertakes ongoing applied research on its yeast strains to gain further insight for winemakers on how yeast strain behaviour and fermentation characteristics is affected in the surrounding grape juice environment.

This research includes the discovery of which strains utilize assimilable nitrogen more rapidly during fermentation, the ethanol production from each of our strains, and which strains are more efficient at converting malic acid toward the end of fermentation (hence lowering malolactic bacteria fermentation times, if required at all).

These research studies are designed to help the winemaker make informed decisions about strain choice, as well as the amount and timing of nitrogen additions during fermentation.

Please click on the Research Data Sheets below to view our research and information sheets.

Attributes of Maurivin Yeast This information sheet is extremely useful as a quick guide for choosing strains that produce particular attributes such as varietal or aromatic characters, the fermentation rate, the nitrogen requirement of the strain, ethanol yield, alcohol tolerance, and other properties that affect the style of wine produced.	Download PDF (86 kB)
Yeast Assimilable Nitrogen (YAN) Nitrogen is required by wine yeast for the synthesis of proteins and cell wall components. It is therefore extremely important to manage the yeast assimilable nitrogen additions to wine musts. This research data sheet illustrates which maurivin™ wine yeast require more YAN during fermentation, and therefore may require higher additions of DAP to juice.	Download PDF (110 kB)
Ethanol Yield Different wine yeast strains can generate different amounts of ethanol during fermentation. Some strains are highly efficient at converting sugar to ethanol, whereas some strains convert sugar to metabolites other than ethanol, which can result in wines with a lower amount of alcohol.	Download PDF (108 kB)
Malic Acid AB Mauri has undertaken research to determine which maurivin™ wine strains consume more malic acid during yeast fermentation.	Download PDF (105 kB)
Analysis of Mauriferm fermentation aids A recent press release from the Australian Wine and Brandy Corporation (AWBC) suggests that yeast ‘hulls’ and/or yeast ‘ghosts’ products may be implicated with taint compounds such as 2-chloro-6-methylphenol (commonly known as 6-chloro-o-cresol) in finished wines. Samples of both our fermentation aid products, Mauriferm Gold and Mauriferm Activator were sent to The Australian Wine Research Institute for analytical testing. The results have demonstrated our products do not contain traces of these suggested taint compounds.	Download PDF (101 kb)  Download PDF (148 kb)
Yeast can influence the aroma and flavour of Shiraz/Syrah Shiraz/Syrah is one of the most popular grape varieties for winemaking in the world. There are many different styles of this variety, from fruit-driven styles to spicy and chocolate tones. AB Mauri has shown that the yeast strain used during fermentation is important in determining the final Shiraz/Syrah wine style. (This article is reproduced with the permission of "Grapegrower and Winemaker").	Download PDF (195 kb)