Legacy NT 112
A Saccharomyces cerevisiae hybrid yeast for producing full bodied, structured red wines.
Purpose
NT 112 is recommended for the production of red wines with a firm tannic structure. We recommend it for traditional-style red wines to be aged and it is also suitable for micro-oxygenation and thermovinification.
NT 112 can produce SO2 under stress conditions, i.e. very high alcohols (> 14%) and low fermentation temperatures (< 20 °C; 68 °F).
Results & benefits
Oenological properties
| SO2 production | Average to high |
| Glycerol production | 9 – 11 g/L |
| Volatile acid production | < 0.4 g/L |
| Acetaldehyde production | |
| H2S production | |
| Killer factor | Positive |
| Cinnamyl decarboxylase activity | Negative (POF-) |
Science and Technology
Characteristics
Tasting notes
It enhances blackberry and blackcurrant aromas in Cabernet Sauvignon and red berry and minty aromas in Shiraz and Pinotage. It is also appropriate for vinifying Cabernet Franc and Zinfandel.
Metabolic characteristics
| Cold tolerance | 20 °C (68 °F) |
| Fermentations kinetics | Strong |
| Conversion factor | 26 °Balling / Brix, 14.4 Baumé |
| Alcohol tolerance | 16 % vol. |
| Temperature range | 24 – 28 °C (76 – 83 °F); |
| Foam production | Low |
Specification
NT 112 contains more than 10 billion active dry yeast cells per gram.
Download the application data sheet
Your distributorProduct information
Origin
NT 112 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.
Usage
Dosage
30 g/hL (2.5 lb/1000 gal)
Packaging & Storage
Packaging
1 Kg vacuum-sealed packets – Carton of 10 packets of 1kg each
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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