APPLICATION

N 96 is a neutral wine yeast, which allows varietal character to dominate wine aroma. It is also well suited for the production of sparkling wines and ice wine.

FERMENTATION KINETICS

Strong fermentor – control speed by lowering the temperature Conversion factor1: 0.58 – 0.63

TECHNICAL CHARACTERISTICS

Cold tolerance:11°C (52°F) Optimum temperature range4:12 – 28°C (54 – 83°F). Temperatures must not exceed 30˚C (86ºF) Osmotolerance2:27°Balling / Brix, 14.9 Baumé Alcohol tolerance3 at 20°C (68°F):16.5% Foam productionlow

METABOLIC CHARACTERISTICS

Volatile acidity production:generally lower than 0.3 g/l SO2 production:average Nitrogen requirement:low

PHENOTYPE

Killer:positive Cinnamyl decarboxylase activity:low positive (POF +) DOSAGE 20 – 30 g/hl (2 – 2.5 lb/1000 gal)