Legacy N 96
A Saccharomyces cerevisiae (bayanus) strong fermenting, all-purpose wine yeast.
APPLICATION
N 96 is a neutral wine yeast which allows varietal character to dominate wine aroma. It is also well suited for the production of sparkling wines and ice wines. Ideal for cider production, where a more varietal aroma profile is desired.
Fermentation kinetics
- Strong fermentor – control speed by lowering the temperature
- Conversion factor: 0.58 – 0.63
Technical characteristics
- Cold tolerance: 11 °C
- Optimum temperature range: 12 – 28 °C; temperatures must not exceed 30 °C
- Osmotolerance: 27 °Balling/Brix
- Alcohol tolerance at 20 °C: 16.5%
- Foam production: low
Metabolic characteristics
- Volatile acidity production: generally lower than 0.3 g/L
- SO2 production: average
- Nitrogen requirement: low
Phenotype
- Killer: positive
- Cinnamyl decarboxylase activity: low positive (POF+)
Origin
ARC Infruitec-Nietvoorbij, the vine and wine research institute of the Agricultural Research Council, Stellenbosch, South Africa.
DOWNLOAD THE APPLICATION DATA SHEET
Dosage
20 – 30 g/hL
Packaging
N 96 is vacuum-packed in 1 kg packets.
Storage
It must be stored in a cool (5 – 15 °C, 41 – 59 °F), dry place, sealed in its original packaging.
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