Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by Institute of San Michele - Italy
Specie
Oenococcus oeni
Red Wine
White Wine
White Wine
The Rocket,
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.Alcohol Tolerance
15.5 %
pH Tolerance
>3.1
SO₂ Total Tolerance
<60 mg/L
Nutrient Demand
Medium
Min. Temperature Tolerance
14 °C
Max. Temperature Tolerance
28 °C
Diacetyl Production during co-Inoculation
Low
Sensory Impact
Spicy
Structure
Complexity
Diacetyl Production by Post AF Inoculation
Moderate to High
Biogenic Amines
No
