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FAQ's Click on the categories to see the questions. Click on the questions to see the answers. Product Support Q: Does Mauri Yeast Australia employ globally benchmarked yeast manufacturing technologies and processes? A: Yes. Mauri Yeast Australia uses proprietary yeast manufacturing technology for the manufacture of its yeast products. Our wine and beverage yeast factory in Toowoomba, Australia, is AS/NZS ISO 9001:2000 quality management system and CODEX HACCP (Hazard Analysis Critical Control Points) & GMP (good manufacturing process) certified. Our manufacturing plant certifications are a symbol of the companies’ commitment to providing our customers with reliable, high quality yeast that performs in all applications. Our factory conforms to international food safety laws and are subject to continuous improvement policy objectives aimed at satisfying market conditions and expectations. In addition, continual monitoring of yeast strains through exhaustive quality control/quality assurance measures ensures a consistent, high quality product within strict specifications is achieved with every batch of dried yeast. All active dried yeast are non-GMO, non-allergenic and Kosher certified.   Q: Does Mauri Yeast Australia provide technical support? A: Yes. Mauri Yeast Australia has developed a strong reputation for supplying quality products backed by quality technical support. In-house application and technical support is extended to all customers. we now have avilable to Maurivin customers a FREE Strain Identification Service. Whether it be for peace of mind to ensure the correct yeast strain was inoculated, or to discover which wild yeast is actually fermenting the wine, our Technology and Development Centre in Sydney, Australia can attempt to identify the yeast strain for you. Please contact Anthony Heinrich at anthony.heinrich@abmauri.com.au for further details. Through our extensive network of highly qualified oenologists, microbiologists, fermentation technologists, chemists and quality control experts, as well as a vast array of laboratory and winery resources, we can attend to your queries with a rapid response time. Please feel free to contact our friendly distributor in your region, or by emailing your query to one of our experienced technical sales representatives: Europe: o.pageault@ab-mauri.fr Australia, NZ, RSA, Asia: anthony.heinrich@abmauri.com.au USA, South America: nicholas.yap@abmauri.com.au Q: Do different yeast strains really affect the flavour attributes of wine? A: Yes. It has been demonstrated by many wineries and research studies alike that using different yeast strains in parcels of the same grape juice can result in completely different aroma and palate descriptors. A good example is Sauvignon L3, with its ability to convert non-aromatic grape precursors into volatile compounds consistent with Sauvignon Blanc, Riesling and Colombard. Other strains do not produce these aromatic volatiles. Therefore, yeast strains need to be chosen dependent on the grape variety, as well as the resultant application of the wine for the consumer. Another example of this is the aromas produced by different Maurivin strains in Shiraz (Syrah). A recent research study conducted together with the University of Western Sydney showed BP 725 produced more black pepper and spicy aromas, while AWRI 796 produced more blackberry and plum aromas. A research data sheet highlighting this will be available from our Technical Research page very soon. Q: Is there a strain available that produces less alcohol and consumes more malic acid during grape juice fermentation? A: Yes. Research studies undertaken by Dr Vladimir Jiranek’s group at the University of Adelaide show that Maurivin B produces less alcohol per gram of sugar utilised. In addition, this strain also consumes more L-malic acid toward the end of fermentation. For more information, please refer to our Ethanol Yield and Malic Acid technical data sheets. Q: Is there a strain that adds positively to mouthfeel, particularly in Chardonnay? A: Yes. Cru-Blanc increases palate weight to barrel-fermented chardonnays through the increased production of glycerol.  For more details please refer to our online Attributes of Maurivin Yeast data sheet. Q: Does micro-oxygenation really help to provide wines with ageing characters? A: Yes and No. There are distinct benefits to the yeast by providing a small injection of oxygen to regenerate sterols and long-chain fatty acids throughout fermentation. On the other hand, the sensory impacts of the wine need to be assessed by the winemaker.   A recent presentation by winemaker Allen Hart of Southcorp wines at the Wine Press Club of NSW showed that oxygen is not important for ageing bottled wine. (http://www.winebusiness.com/Winemaking/webarticle.cfm?AID=97053&ISSUEID=97018) Q: Should I use dried yeast that has gone past the expiration date? A: No. Although the yeast may still actively ferment, AB Mauri cannot guarantee the performance of its strains once outside the expiration date. Time and storage conditions affect the viability and aptitude of yeast to optimally convert grape juice to wine. Where to Buy Q: Where can I obtain further information and purchase maurivin™, mauribrew™ and mauriake™ strains in my region of the world? A: Just contact your friendly local distributor closest to you (click here for contact details). Product Information Q: Where can I obtain QA/QC information sheets such as Kosher/Pareve certificates, non-GMO and Allergen statements? A: All our Production and Quality Assurance/Quality Control information sheets, including Kosher/Pareve certificates, Material Safety Data Sheets, non-GMO statements, Allergen statements, Yeast Trial Recording Cards and our Production Procedure flow chart can be downloaded directly from our Production and QA/QC page on our website at: http://www.maurivinyeast.com/c.aspx?id=55&menu=open&menuid=293 Q: Are any of the maurivin™ yeast range genetically modified? A: No. AB Mauri does not have any active dried yeast available on the market that have been genetically modified.

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