Produktdetails
The PN4™ bacteria was isolated from a spontaneous malolactic fermentation in a Pinot noir. 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.
Weintyp
Technische Information
- Mindesttemperatur: 14 °C
- pH toleranz : >3.1
- Alkohol toleranz : 15.5 %
- Kompatibilität mit Co-Inokulation: Empfohlen
- Diacetylproduktion während der Koinokulation: Niedrig
- Diacetylproduktion nach AG-Impfungen: Moderate to high
- Sensorische auswirkungen : SpicyStructureComplexity
- Zimtsäureesterase-Aktivität: 0
Produktdokumentation
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