A Saccharomyces cerevisiae strain that exhibits complex aromatics during fermentation, often described as ‘old wine world’ characters reminiscent of complex, indigenous natural ferments. Popular with winemakers wanting to produce a complex wine or requiring another blending option. This strain consumes a relatively high amount of malic acid before the end of alcoholic fermentation.
A pure Active Dry Wine Yeast selected for its complex aromatic characters.
First isolated from the University of California, Davis Campus.
Rate of fermentation
UCD 522 is a medium rate fermenter with an optimum temperature range of 16–30 ˚C (60-85 ˚F). UCD 522 displays a short lag phase within this temperature range.
UCD 522 is technically a moderate nitrogen consumer, displaying a nitrogen requirement similar to Maurivin strain AWRI 796. For potentially high alcohol, low solids fermentations, two to three additions of nitrogen supplement (100 mg DAP/L) or Mauriferm fermentation aid will help produce a high population of healthy yeast.
UCD 522 displays good alcohol tolerance of up to 13.5–14 % (v/v).
Generally less than 0.3 g/l.
A low to moderate foaming strain.
UCD 522 is a killer sensitive strain.
UCD 522 displays good sedimentation properties.
Malic acid consumption
UCD 522 has the capacity to consume up to 30% malic acid during primary fermentation.
Contribution to wine
UCD 522 exhibits complex aromatics during fermentation whilst still respecting the varietal characters of the fruit. The yeast aromatics of UCD 522 are often described as ‘old wine world’, reminiscent of the complexity of good indigenous ‘natural’ fermentations. Popular with winemakers wanting to produce a complex wine or requiring another blending option.
UCD 522 is a general purpose yeast recommended for both red and white winemaking, but popular more so for the production of complex, varietal red wines such as Shiraz/Syrah, Zinfandel, Merlot and Grenache.