Legacy NT 116
A Saccharomyces cerevisiae hybrid yeast for producing aromatic, tropical white wines, and full-bodied red wines.
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.
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 blackcurrant aromas in Shiraz and Cabernet Sauvignon, and red berry aromas in Merlot.
Fermentation kinetics
- Strong fermenter – temperature management is advised
- Conversion factor: 0.57 – 0.63
Technical characteristics
- Cold tolerance: 11 °C – suitable for pre-fermentation cold soaking
- Optimum temperature range: 12 – 16 °C (white wines) and 13 – 28 °C (red wines); temperatures must not exceed 30 °C
- Osmotolerance: 26 °Brix
- Alcohol tolerance at 15 °C: 16%
- Foam production: low
Metabolic characteristics
- Glycerol production: 5 – 12 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-)
Science and Technology
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.
DOWNLOAD THE APPLICATION DATA SHEET
We have dedicated data sheets, whether you use Legacy Nt 116 for white or red wine.
Dosage
20 – 30 g/hL
Packaging
NT116 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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