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NT 112 s a product of the yeast hybridization program of ARC Infruitec-Nietvoorbij, the vine and wine research institute of the Agricultural Research Council, Stellenbosch, South Africa.

NT 112 is recommended for the production of red wines with a firm tannic structure. It enhances blackberry and black currant aromas in Cabernet Sauvignon and red berry and minty aromas in Shiraz and Pinotage. It is also appropriate for vinifying, Cabernet Franc and Zinfandel. NT 112 can produce SO2 under stress conditions, i.e. very high alcohols >14% and low fermentation temperatures <20˚c.

This could potentially delay malolactic fermentation. NT 112 is therefore recommended for wines where this trait is desired, i.e. wines destined for micro-oxygenation.