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Active dry wine yeast comes in a convenient and easy-to-handle granulated form that offers 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, reliable and 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 dry wine and beverage yeast strains of high purity and quality reduce the risk of uncertainty associated with indigenous fermentation.
AB Biotek offers winemakers our high quality branded products and select customers the opportunity to have their wine yeast strains proprietary produced.
In order to provide the wine and beverage industry with appropriate strains for fermentation, AB Biotek’s broad range of strains have been selected at our Sydney Technical Centre (STC) in Australia to reduce the risk of uncertainty, and are suitable for nearly all fermentation processes.
The maurivin™ range of wine yeast is renowned for its high quality, purity and performance, and is preferred by winemakers across the globe for the production of quality wines. The strains on this page have been selected based on stringent criteria in fermentation performance and their suitability for current wine making styles.
To assist you in identifying which yeast strain is most suitable for your desired application, please refer to our online Product Information sheets.
Select and click to view the PDFs.
Also available in French, Spanish & Italian – please click the flag to select.
| STRAIN: | Saccharomyces cerevisiae (var. bayanus) |
| CONTRIBUTION TO WINE: | Produces moderate to low levels of aroma & flavour compounds. Desirable for subtle but positive aromatics from the yeast. |
| APPLICATIONS: | General purpose for white & red – particularly varietals like Chardonnay, Chenin Blanc, Sauvignon Blanc, Semillon, Riesling, Cabernet, Merlot & Shiraz/Syrah. Also suitable for méthode champenoise. |
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: | Produces clean and subtle aromas, allows the grape varietal characteristics to shine through. |
| APPLICATIONS: | Well suited to making primary base wines due to its strong fermentation characteristics. Has the capability to undertake the secondary fermentation to produce sparkling wine. Has the ability to act as a restart yeast for stuck and sluggish fermentations. Low total SO2 production. |
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: | High levels of ester aromas & flavour like pineapple & banana. |
| APPLICATIONS: | General purpose for white wine from neutral grape varieties where aromatics wanted. Suitable for naturally sweet wines from arrested fermentations, aromatic wines from Gewürztraminer & Muscat, nouveau red wine styles like Gamay & Grenache. |
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: | Ester-producing, typically floral (rose) and perfume like aroma. Subtle aromatics allowing varietal fruit to contribute. |
| APPLICATIONS: | Recommended for ‘fruity, sweet’ wine styles with high residual sugar. Popular for Rosé, White Zinfandel & similar fruity styles. |
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: | Produces fruity aromatics with capacity to consume malic acid. |
| APPLICATIONS: | Ideal for rosé, white wine, and nouveau red wine styles, in particular young, fruity varietal blends for early consumption. |
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: | Low aroma & flavour and reasonably neutral. Desirable where no interference with varietal character is wanted. Particularly noted for its ability to produce lower alcohol wines. |
| APPLICATIONS: | Recommended for red varietals like Shiraz/Syrah, Cabernet, Merlot & Pinot Noir. For successful white wines like Chardonnay, Sauvignon Blanc, Semillon & Riesling, it is advisable to acclimatise to low temperatures and add nitrogen. |
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: | High levels of ester aromas & flavour like pineapple & banana. |
| APPLICATIONS: | General purpose for white wine from neutral grape varieties where aromatics wanted. Suitable for naturally sweet wines from arrested fermentations, aromatic wines from Gewürztraminer & Muscat, nouveau red wine styles like Gamay & Grenache. |
| STRAIN: | Saccharomyces cerevisiae (var. bayanus) |
| CONTRIBUTION TO WINE: | High levels of fruity aromatics like tropical fruit, grapefruit, guava, lychee & pineapple. |
| APPLICATIONS: | Ideal for white wines – in particular Riesling, Semillon & Gewürztraminer – also for neutrals like Colombard & Chenin Blanc. |
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: | Enhances mouthfeel, particularly for barrel fermented Chardonnay & during yeast lees maturation. Can contribute fruity aromatics. |
| APPLICATIONS: | Ideally suited for varietal white wines – especially barrel fermented Chardonnay. Notable success with neutral varieties like Chenin Blanc & Trebbiano (Ugni Blanc). |
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: | This strain has the capacity to express high beta-glucosidase activity, resulting in the release of fruity varietal aromas of terpene origin. |
| APPLICATIONS: | A popular choice for a range of fruit-driven white varietals such as Semillon, Riesling, Sauvignon Blanc, Chardonnay & Pinot Gris/Grigio. |
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: | Ester-producing, typically floral (rose) and perfume like aroma. Subtle aromatics allowing varietal fruit to contribute |
| APPLICATIONS: | Recommended for ‘fruity, sweet’ wine styles with high residual sugar. Popular for Rosé, White Zinfandel & similar fruity styles. |
| STRAIN: | Saccharomyces cerevisiae (var. bayanus) |
| CONTRIBUTION TO WINE: | Produces moderate to low levels of aroma & flavour compounds. Desirable for subtle but positive aromatics from the yeast. |
| APPLICATIONS: | General purpose for white & red – particularly varietals like Chardonnay, Chenin Blanc, Sauvignon Blanc, Semillon, Riesling, Cabernet, Merlot & Shiraz/Syrah. Also suitable for méthode champenoise. |
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: | Produces fruity aromatics with capacity to consume malic acid. |
| APPLICATIONS: | Ideal for rosé, white wine, and nouveau red wine styles, in particular young, fruity varietal blends for early consumption. |
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: | Releases fruity aromatics attributed to high activity of the β-lyase enzyme. |
| APPLICATIONS: | Highly recommended for Sauvignon Blanc - also good with Riesling, Viognier, Semillon & Cabernet Sauvignon. |
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: | Complex aromatics. Popular for producing a complex wine or requiring another blending option. |
| APPLICATIONS: | General purpose, recommended for both red & white. Popular for complex, varietal reds such as Shiraz/Syrah, Zinfandel, Merlot & Grenache. |
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: | Ability to produce aromatic thiols which contribute significant fruity esters of ‘tropical fruit’ & ‘passionfruit’. |
| APPLICATIONS: | Highly recommended for Sauvignon Blanc to enhance the aromatic profile. Can also be used in other white varietals like Colombard, Chenin Blanc & Chardonnay. |
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: | Low aroma & flavour and reasonably neutral. Desirable where no interference with varietal character is wanted. Particularly noted for its ability to produce lower alcohol wines. |
| APPLICATIONS: | Recommended for red varietals like Shiraz/Syrah, Cabernet, Merlot & Pinot Noir. For successful white wines like Chardonnay, Sauvignon Blanc, Semillon & Riesling, it is advisable to acclimatise to low temperatures and add nitrogen. |
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: | High levels of ester aromas & flavour like pineapple & banana. |
| APPLICATIONS: | General purpose for white wine from neutral grape varieties where aromatics wanted. Suitable for naturally sweet wines from arrested fermentations, aromatic wines from Gewürztraminer & Muscat, nouveau red wine styles like Gamay & Grenache. |
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: | Enhances red varietal flavour as well as increased colour extraction. |
| APPLICATIONS: | Ideal for red varietals – especially fruit driven - like Shiraz/Syrah, Zinfandel, Cabernet Sauvignon, Grenache & Merlot. |
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: | Ester-producing, typically floral (rose) and perfume like aroma. Subtle aromatics allowing varietal fruit to contribute. |
| APPLICATIONS: | Recommended for ‘fruity, sweet’ wine styles with high residual sugar. Popular for Rosé, White Zinfandel & similar fruity styles. |
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: | Produces low levels of aroma & flavour allowing full expression of varietal characters. Enhances colour extraction of red varieties and produces lower alcohol yields. |
| APPLICATIONS: | Recommended for red varieties like Shiraz/Syrah, Cabernet Sauvignon, Zinfandel, Pinotage, Grenache & Pinot Noir. |
| STRAIN: | Saccharomyces cerevisiae (var. bayanus) |
| CONTRIBUTION TO WINE: | Produces moderate to low levels of aroma & flavour compounds. Desirable for subtle but positive aromatics from the yeast. |
| APPLICATIONS: | General purpose for white & red – particularly varietals like Chardonnay, Chenin Blanc, Sauvignon Blanc, Semillon, Riesling, Cabernet, Merlot & Shiraz/Syrah. Also suitable for méthode champenoise. |
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: | Produces fruity aromatics with capacity to consume malic acid. |
| APPLICATIONS: | Ideal for rosé, white wine, and nouveau red wine styles, in particular young, fruity varietal blends for early consumption. |
| STRAIN: | Saccharomyces cerevisiae |
| CONTRIBUTION TO WINE: | Complex aromatics. Popular for producing a complex wine or requiring another blending option. |
| APPLICATIONS: | General purpose, recommended for both red & white. Popular for complex, varietal reds such as Shiraz/Syrah, Zinfandel, Merlot & Grenache. |
