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A strong fermenting, all-purpose wine yeast
ORIGIN
ARC Infruitec-Nietvoorbij, the vine and wine research institute of the Agricultural Research Council, Stellenbosch, South Africa.
APPLICATION
N 96 is a neutral wine yeast, which allows varietal character to dominate wine aroma. It is also well suited for the production sparkling wines and ice wine.
FERMENTATION KINETICS
• Strong fermentor – control speed by lowering the temperature
• Conversion factor: 0.58 – 0.63.
TECHNICAL CHARACTERISTICS
• Cold tolerance: 11°C (52°F)
• Optimum temperature range: 12 - 28˚C (54 - 83ºF). Temperatures must not exceed 30˚C (86ºF).
• Osmotolerance: 27˚Balling / Brix, 14.9 Baumé
• Alcohol tolerance at 20°C (68°F): 16.5%
• Foam production low
METABOLIC CHARACTERISTICS
• Volatile acidity production: generally lower than 0.3 g/l
• SO2 production: average
• Nitrogen requirement: low
PHENOTYPE
• Killer: positive
• Cinnamyl decarboxylase activity: low positive (POF +)
DOSAGE
20 - 30 g/hl (2 – 2.5 lb/1000 gal)
PACKAGING
N 96 is vacuum-packed in 1kg packets. It must be stored in a cool (5 -15˚C, 41 - 59ºF), dry place, sealed in its original packaging.
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