NT 116

Saccharomyces cerevisiae

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 factor¹: 0.57 - 0.62

TECHNICAL CHARACTERISTICS
Cold tolerance: 11°C (52°F) - suitable for pre-fermentation cold soaking
Optimum temperature range⁴: 13 -28°C (56 - 83ºF). Temperatures must not exceed 30°C (86ºF)
Osmotolerance²: 26°Balling / Brix, 14.4 Baumé
Alcohol tolerance³ 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.

1. Conversion factor of sugar (°Balling / °Brix) to alcohol (% v/v) is dependent on the initial sugar concentration of the grape must, the residual sugar in the final wine, the temperature of fermentation and the type of fermentation vessel.
2. Osmotolerance is the highest sugar concentration a yeast can ferment to dryness, if used in accordance with Anchor Yeast's recommendations in healthy grape must.
3. Alcohol tolerance is dependent on the temperature of fermentation. The higher the fermentation temperature, the greater the toxic effect of alcohol on yeast cell membranes and thus a lower alcohol tolerance.
4. High temperatures (>25°C, 77°F) at the start of fermentation are inadvisable, as they could be damaging to yeast budding and, after 10% alcohol is reached, damaging to yeast cell membranes.

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