NT 116™ | Dry Wine Yeast

• NT116 is the ideal choice for winemakers aiming to craft vibrant, fruit-forward wines with balanced mouthfeel and expressive aromatics
• Whether perfecting a Cabernet Sauvignon, enhancing the brightness of Chardonnay, or crafting a crisp Rosé, NT116 delivers consistency, clarity, and exceptional flavor in every batch
• Vibrant aromatics and enhanced mouthfeel for premium red and white wines

NT116 is a high-performance wine yeast strain selected for its ability to elevate fruit aromatics and enhance mouthfeel across a wide range of wine styles. This strain excels in extracting rich color and promoting structured tannin development in red wines while boosting fresh, vibrant fruit notes in white wines. Its steady, reliable fermentation process ensures clean, crisp flavors with excellent clarity.

• Enhanced Fruit Expression: Amplifies berry, cherry, and stone fruit notes in red wines, while delivering apple, citrus, and floral aromas in whites.

• Superior Mouthfeel: Promotes a smooth, rounded palate with well-integrated tannins.

• Alcohol Tolerance: Effective up to 15% ABV, allowing for full-bodied wine production.

• Temperature Range: Performs optimally between 59°F (15°C) and 86°F (30°C), providing flexibility for various winemaking conditions.

• Medium Flocculation: Supports good clarity and stable sedimentation post-fermentation.

• Low SO₂ Production: Minimizes sulfurous off-flavors, preserving fruit purity.

Applications:

• Cabernet Sauvignon & Merlot: Enhances bold fruit expressions and supports structured tannins.

• Syrah & Zinfandel: Brings forward dark berry notes with rich complexity.

• Chardonnay & Sauvignon Blanc: Promotes vibrant apple and citrus aromatics with a clean finish.

• Rosé Wines: Elevates fresh berry flavors with a bright, crisp profile.

• Fruit Wines: Ideal for capturing pure, expressive fruit characteristics.

Flavor Profile: 

• Red Wines: Highlights blackberry, cherry, and plum with a smooth, structured finish.

• White Wines: Enhances apple, citrus, and floral notes for a crisp, refreshing profile.

• Full Mouthfeel: Promotes enhanced body and smooth tannin integration.

• Bright Aromatics: Preserves varietal purity and fresh fruit character.

Usage: 

• Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.

• Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and aromatic development.

• Nutrient Addition: Supplement with yeast nutrients, particularly in low-nitrogen musts, to support strong fermentation.

• Fermentation Temperature: Maintain between 59°F and 86°F to optimize fruit expression and mouthfeel.

• Aging Potential: Suitable for both early-drinking wines and age-worthy reds.