NT 202 is a product of the yeast hybridization program of ARC Infruitec-Nietvoorbij, the vine and wine research institute of the Agricultural Research Council, Stellenbosch, South Africa.
NT 202 is enhances red berry 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, good fructose utilization 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 the resulting high alcohols at the end of fermentation can potentially cause sluggish or stuck alcoholic fermentations and/or problematic MLF's.