Is there a strain available that produces less alcohol and consumes more malic acid during grape juice fermentation?
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.
