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A yeast for producing full bodied red wines
ORIGIN
NT 112 is a product of the yeast hybridisation program of ARC Infruitec-Nietvoorbij, the vine and wine research institute of the Agricultural Research Council, Stellenbosch, South Africa.
APPLICATION
NT 112 is recommended for the production of red wines with a firm tannic structure. It enhances blackberry and black currant aromas in Cabernet Sauvignon and red berry and minty aromas in Shiraz and Pinotage. It is also appropriate for vinifying, Cabernet Franc and Zinfandel. NT 112 can produce SO2 under stress conditions, i.e. very high alcohols >14% and low fermentation temperatures <20˚C (68°F). This could potentially delay malolactic fermentation. NT 112 is therefore recommended for wines where this trait is desired, i.e. wines destined for micro-oxygenation.
FERMENTATION KINETICS
• Strong fermentor – temperature control is advised
• Conversion factor: 0.57 – 0.62
TECHNICAL CHARACTERISTICS
• Cold tolerance: 20°C (68°F)
• Optimum temperature range: 24 - 28˚C (76 – 83˚F) Temperatures must not exceed 30˚C (86ºF)
• Osmotolerance: 26˚Balling / Brix, 14.4 Baumé
• Alcohol tolerance at 20°C (68°F): 16.5%
• Foam production: low
METABOLIC CHARACTERISTICS
• Glycerol production: 9 - 11 g/l
• Volatile acidity production: generally lower than 0.4 g/l
• SO2 production: average to high under stress conditions
• Nitrogen requirement: low to average
PHENOTYPE
• Killer: positive
• Cinnamyl decarboxylase activity: negative (POF -)
DOSAGE
30 g/hl (2.5 lb/1000 gal)
PACKAGING
NT 112 is vacuum-packed in 1kg packets. It must be stored in a cool (5 - 15˚C, 41 - 59˚F), dry place, sealed in its original packaging.
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