Origin
Strain NT 116 was obtained by cellular fusion at the Vine and Wine Institute ARC-Nietvoorbij (Stellenbosch, South Africa). NT 116 is non-GMO.

Application
NT 116 is ideal for the production of aromatic white wines at low temperatures. It produces citrus, tropical fruit / ester-like flavours. NT 116 is especially recommended for vinifying: Sauvignon blanc, Chenin blanc, Colombard, Riesling, Semillon and Chardonnay.

Fermentation kinetics
-Short latency phase
-Sugar is evenly and fully fermented even at low temperatures
-Average conversion factor of alcohol produced per 1°B at 15°C is: 0.59

Technical characteristics
Optimum temperature range: 13 - 20°C, fermentations may be vigorous above 20°C.
Alcohol tolerance: 15%
Osmotolerance: 25°B
Resistance to free SO₂: 50mg/l
Does not cause foaming.

Metabolic characteristics
Average glycerol production, 5 - 7 g/l.
Very low volatile acidity production, generally lower than 0.25 g/l.
Does not produce SO₂.
Has a low nitrogen requirement.

Phenotype: Killer

Dosage
NT 116 contains 25 billion active dried yeast cells per gram. Recommended dosage: 20g/hl.

Packaging
NT 116 is vacuum-packed in sachets of 1kg. It must be stored in a cool (5 - 15°C), dry place, sealed in its original packaging.