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A yeast for the production of aromatic red wines
ORIGIN
NT 202 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 202 is enhances red berry and minty aromas in Cabernet Sauvignon, red berry aromas in Merlot and blackberry, black currant, tobacco and prune aromas in Pinotage. It is recommended for the production of red wines with or without wood maturation.
NT 202 has a high alcohol tolerance, a good fructose utilisation and a stimulating effect on malolactic fermentation, when compared to other red wine strains. It is therefore especially suitable for the vinification of high sugar musts where where the resulting high alcohols at the end of fermentation can potentially cause sluggish or stuck alcoholic fermentations and/or problematic MLF's.
FERMENTATION KINETICS
• Strong fermentor - temperature control is advised
• Conversion factor : 0.57 - 0.62
TECHNICAL CHARACTERISTICS
• Cold tolerance: 18° C (64° F) - not suitable for pre-fermentation cold soaking
• Optimum temperature range: 20 - 28° C (68 - 83° F). Temperatures must not exceed 30° C (86° F)
• 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
PHENTOTYPE
• Killer: positive
• Cinnamyl decarboxylase activity: negative (POF -)
DOSAGE
30 g/hl (2.5 lb/1000 gal)
PACKAGING
NT 202 is vacuum-packed in 1 kg 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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