Origin
Red wine yeast strain (NT 50) was obtained by cellular fusion at the Vine and Wine Institute ARC-Nietvoorbij (Stellenbosch, South Africa). NT 50 is non-GMO.

Application
Red wine yeast strain NT 50 produces fruity and floral red wines destined for early release on the market. It produces well-rounded wines with structured tannins. It is especially suited for vinifying: Pinotage, Pinot noir, Merlot, Shiraz, Cabernet franc, Cabernet sauvignon and Ruby Cabernet. NT 50 is also suitable for the production of cold fermentation Rosé wines.

Fermentation kinetics
-Short latency phase
-Fast, complete fermentation of sugars
-Average conversion factor of alcohol produced per 1°B: 0.55

Technical characteristics
Optimum temperature range: 14 - 30°C. Temperatures must not exceed 30°C.
Alcohol tolerance: 16% vol.
Osmotolerance: 26°B
Resistance to free SO₂: 50mg/l
Average foam production.

Metabolic characteristics
High glycerol production: 7 - 9 g/l.
Very low volatile acidity production, generally less than 0.4 g/l.
Average nitrogen requirement.

Phenotype: Killer

Dosage
Anchor red wine yeast strain NT 50 contains 25 billion active dried yeast cells per gram. Recommended dosage: 30g/hl. Increase dosage above 24°B.

Packaging
Red wine yeast strain NT 50 is vacuum-packed in sachets of 1kg. Its must be stored in a cool (5 - 15°C), dry place, sealed in its original packaging.