Angel NX16 White Wine Yeast 500g

Large format wine yeast for producing aromatic White Wines.

Angel NX16 is a Saccharomyces cerevisiae wine yeast selected for the production of highly aromatic white wines. This large format packet is suitable for fermenting between 1250 and 2500 litres of wine when pitched at an ideal dosage of 0.2-0.4g/L.

NX16 is characterised by a short lag phase, excellent fermentation ability, and robust tolerance to challenging fermentation conditions, particularly low temperatures, clarified musts, and high alcohol concentrations.

This strain is particularly well suited to classic white varieties such as Chardonnay and Riesling, as well as neutral or lightly aromatic grapes where enhanced aroma is desired. Despite this strain being well suited to aromatic white wines it also works incredibly well  in lighter, early drinking reds such as Pinot Noir, Gamay, and Grenache. This strain is also a great choice for all wine styles in which the grape quality is lacking, and the fruit is underripe or lacking in flavour and aroma.

We wouldn't recommend this strain in wines with longer maturation times, long maceratiion times or varieties where you want terroir expression to shine through.

NX16 requires a higher nitrogen dosage than many other varieties, so be sure to dose the must with adequate yeast nutrient to ensure a proper ferment.

NX16 is designed to bring out bright, expressive aromas in white wines. During fermentation, it encourages the formation of natural aroma compounds that contribute fresh fruit-forward notes like apple, pear, and pineapple, along with subtle floral characters such as rose and violet.

At the same time, NX16 helps keep harsher aromas in check by limiting the production of compounds that can cause grassy, vegetal, or heavy alcohol-like notes, especially when fermentation conditions are less than ideal. 

Specifications:

Pitch Rate: 0.2-0.4g/L
Fermentation temperature: 10-32°C
Alcohol tolerance: ≥ 16% ABV
Nitrogen requirement: Moderate (we highly recommend adding wine nutrient for this strain)
Hydrogen sulfide (H₂S) production: Low
Volatile acidity production: Low
Competitive factor: Negative

Rehydration Instructions:

1. Rehydrate yeast in clean water at 10× its weight, at 35-40°C.
2. Gently stir to resuspend and allow to stand for 20 minutes.
3. Gradually acclimate the yeast by adding small amounts of juice or must until the temperature difference is within 5-10 °C of the must.
4. Inoculate into the juice or must and ferment.

Important: The total rehydration time should not exceed 30 minutes.

Storage:

Store unopened packages in a cool, dry environment. Shelf life under recommended storage conditions is 42 months. Once opened, use as soon as possible. Avoid prolonged storage above 30°C.