ANCHOR NT 116
(Saccharomyces cerevisiae)
For the production of full-bodies res wines or aromatic tropical and crisp white wines.
Product details
ANCHOR NT 116 is a prodcut of the yeast hybridisation program of ARC Infruitec-Nietvoorbij, the vine and wine research institute of the Agricultural Research Council, Stellenbosch, South Africa. ANCHOR NT 116 is equally suited for white and red winemaking due to its release of varietal aromas and mannoproteins, and the production of glycerol and esters, giving aromatic complexity and roundness. White wines are fresh, tropical, and zesty Red wines are red and black fruit-focused and are well-suited for oak aging. Very strong fermenter - temperature control is advised when using this low foaming but vigorous strain.
Selected by ARC Infruitec-Nietvoorbij, Stellenbosch, South Africa
Wine types
Technical information
- Competitive factor: Active
- Minimum temperature: 12 °C
- Maximum temperature: 28 °C
- Nutritional needs: Low
- SO2production: Low
- Fermentation rate: Fast
- Alcohol tolerance: 16 %
Product documentation
Pairing
- Cabernet Sauvignon
- Merlot
- Pinot Gris
- Syrah
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