Cabernet Sauvignon, Pinot Noir, Merlot
S. cerevisiae • hybrid
- Product of the yeast hybridization program of Infruitec-Nietvoorbij, the wine and vine institute of the Agricultural Research Council in Stellenbosch, South Africa.
- Alcohol tolerant up to (15% v/v) and low foaming. Fermentation temperature should be monitored to control the speed. Not suitable for cold soaking.
- NT 202 is an aromatic red wine yeast that promotes black currant, blackberry and plum-like flavors.
- Good fructose utilization. This strain has a stimulatory effect on malolactic fermentation.