PN4™
(Oenococcus oeni)
The Rocket, supports tannin structure
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Product details
The PN4™ bacteria was isolated from a spontaneous malolactic fermentation in a Pinot noir by the Institute of San Michele in Trentino, Italy. This bacteria demonstrates its capacity to achieve malolactic fermentation for red and white wines in difficult conditions of pH, alcohol and S02. Microvinification testing of the PN4™ on a laboratory scale has been confirmed at more than 30 Trentino wineries. The PN4™ bacteria is well suited for spicy and structured Pinot noir wines, and may also be used to carry out malolactic fermentation in Chardonnay.
Wine types
Technical information
- Minimum temperature: 16 °C
- pH tolerance: >3.1
- Alcohol tolerance: 15.5 %
- Co-inoculation suitability: Recommended
- Diacetyl production during co-inoculation: Low
- Diacetyl production post af inoculation: Moderate-to-high
- Sensory impact: SpicyStructureComplexity
- Cinnamyl esterase activity: 0
Product documentation
Related products
For co-inoculation
Enhances complexity and mouthfeel, adapted to high alcohol wines
Supports red berry fruit and very low diacetyl production
For silky red wines and MLF in oak