Fermentation aid "Mauriferm"

Enhance the flavor of wine! Contributes to the stabilization of red wine pigments!

"Mauriferm" is an inactive yeast fermentation aid from Mauri that uses inactive yeast cell walls. This product is available in two types: ACTIVATOR and GOLD, and is expected to be effective in preventing fermentation stagnation in fruit juices that are prone to it, as well as in the production of premium wines and the stabilization of secondary fermentation in bottles. By using inactive yeast cell walls, it adsorbs fermentation inhibitors, supplies necessary trace nutrients, and prevents fermentation stagnation. Additionally, it helps prevent the occurrence of off-odors such as hydrogen sulfide and improves the flavor of wine. Examples of its use with ammonium hydrogen phosphate (DAP) and Maurivin wine yeast in cider are also included, so please feel free to contact us. [Features] ■ Prevents fermentation stagnation ■ Adsorbs fermentation inhibitors ■ Enhances wine flavor ■ Uses inactive yeast cell walls ■ Contributes to the stabilization of red wine pigments *For more details, please refer to the catalog or feel free to contact us.

Bio-related synthesis and fermentationYeast and fungiBio-related food ingredients