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NT116 WHITE WINE SPECIFICATIONS
A yeast for producing aromatic and crispy white wines
ORIGIN
NT 116 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 116 is ideal for the production of white wines for early release on the market. It enhances volatile thiol aromas (passion fruit, grapefruit and guava) and produces acetate esters (tropical fruit salad). It specifically enhances the zesty (citrus) aromas in wines. NT 116 is recommended for vinifying Chardonnay, Chenin blanc, Sauvignon blanc, Verdelho and Pinot gris.
FERMENTATION KINETICS
• Very strong fermentor, cold fermentation is advised
• Conversion factor: 0.58 – 0.63
TECHNICAL CHARACTERISTICS
• Cold tolerance: 11°C (52°F)
• Optimum temperature range: 12 - 16ºC (54 - 61ºF)
• Osmotolerance: 26˚Balling / Brix, 14.4 Baumé
• Alcohol tolerance at 15°C (59°F): 16%
• Foam production: low
METABOLIC CHARACTERISTICS
• Glycerol production: 5 - 7 g/l
• Volatile acidity production: generally lower than 0.3 g/l
• SO2 production: none to very low
• Nitrogen requirement: low
PHENOTYPE
• Killer: positive
• Cinnamyl decarboxylase activity: negative (POF -)
DOSAGE
20 g/hl (2 lb/1000 gal)
PACKAGING
NT 116 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.
NT116 RED WINE SPECIFICATIONS
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Download red wine spec sheet PDF file (428kb) |
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A yeast for the production of full bodied red wines
ORIGIN
NT 116 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 116's tolerance of high sugar musts and high alcohol concentrations makes it very suitable for the production of full-bodied red wines destined for wood maturation. NT 116 promotes blackberry and black currant aromas in Shiraz and Cabernet Sauvignon, and red berry aromas in Merlot.
FERMENTATION KINETICS
• Strong fermentor – temperature control is advised
• Conversion factor: 0.57 – 0.62
TECHNICAL CHARACTERISTICS
• Cold tolerance: 11°C (52°F) – suitable for pre-fermentation cold soaking
• Optimum temperature range: 13 –28°C (56 - 83ºF). Temperatures must not exceed 30°C (86ºF)
• Osmotolerance: 26°Balling / Brix, 14.4 Baumé
• Alcohol tolerance at 20°C (68°F): 16%
• Foam production: low
METABOLIC CHARACTERISTICS
• Glycerol production: 9 – 12 g/l
• Volatile acidity production: generally lower than 0.3 g/l
• SO2 production: none to very low
• Nitrogen requirement: average
PHENOTYPE
• Killer: positive
• Cinnamyl decarboxylase activity: negative (POF -)
DOSAGE
30 g/hl (2.5 lb/1000 gal)
PACKAGING
NT 116 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. |
