Weinhefen
Weinbakterien
Hefenährstoffe und Protektoren
Spezielle Nicht-Aktivierte Hefen
Enzyme
Chitosan
Kompetenz im Weinberg
Selected by Institute of San Michele - Italy
Spezies
Oenococcus oeni
Weißwein
The Rocket,
PN4 1-STEP® 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 1-STEP® on a laboratory scale has been confirmed at more than 30 Trentino wineries. The PN4 1-STEP® bacteria is well suited for spicy and structured Pinot noir wines, and may also be used to carry out malolactic fermentation in Chardonnay.Alkoholtoleranz
15.5 %
pH Toleranz
>3.1
Gesamt SO₂ Toleranz
<60 mg/L
Nährstoffbedarf
Mittel
Tolerierte Minimaltemperatur
14 °C
Tolerierte Maximaltemperatur
28 °C
Diacetylbildung bei Co-Inokulation
Niedrig
Sensorischer Einfluss
Spicy
Structure
Complexity
Impfung nach Ende der alkoholischen Gärung
Mittel bis hoch
Biogene Amine
Nein