Levure vin Mangrove Jack’s MA33 sachet 8 g

The Mangrove Jack’s MA33 yeast is an oenological strain designed to reduce the acidity of young wines and naturally high‑acid grape varieties. It lowers malic acid by 30–35%, significantly softening the palate and producing smoother, rounder, easy‑drinking wines.

Thanks to its moderate fermentation, it produces a high level of esters, giving the wine a fresh, fruity and highly aromatic character. It is ideal for fruity country wines, fruit wines and high‑acidity grape varieties. With a tolerance of up to 14% ABV, it delivers balanced, aromatic wines that are enjoyable when young.

Why choose this product?

• Reduces wine acidity: lowers malic acid by 30–35%.
• Adds roundness and smoothness: softer, easy‑drinking wines.
• Fresh and fruity profile: strong ester production, persistent aromas.

Technical specifications

• Strain: Saccharomyces cerevisiae
• Weight: 8 g (sachet)
• Aromatic profile: fruity esters, freshness, pronounced fruitiness
• Glycerol production: not specified (manufacturer data respected)
• Nitrogen requirement: low
• Optimal pH range: 3.0–6.0
• Fermentation temperature: 18–28 °C
• Ideal temperature: 24 °C
• Alcohol tolerance: 14% ABV
• Killer factor: sensitive
• Form: active dry yeast
• Packaging: 8 g sachet
• Dimensions: 7 × 0.5 × 10 cm
• Total weight: 10.20 g

Product contents

• 8 g sachet of MA33 active dry yeast

Technical Tips

• Add the yeast directly to the must: no rehydration required.
• For maximum acidity reduction, ferment around 22–24 °C.
• Ideal for softening fruit wines or very acidic grape varieties.
• Store the sachet in a cool, dry place to maintain viability.

Product FAQ

• Which wines is MA33 suitable for?
  Young wines, fruity country wines, fruit wines and high‑acidity grape varieties.
• Should the yeast be rehydrated?
  No, it can be added directly to the must.
• What is its aromatic impact?
  It produces many esters, giving a fresh, fruity and aromatic profile.
• Can it reduce acidity?
  Yes, it reduces malic acid by 30–35%.