Product details


PN4 1-Step®

Red Wine

White Wine

Oenococcus oeni '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. In red wines it is known to contribute structure and spiciness whilst in white wines it can contribute a buttery flavour and enhanced mouthfeel. Diacetyl production; low in Coinoculation, moderate to High in sequential inoculation

Alcohol Tolerance
15.5 %

pH Tolerance

SO₂ Total Tolerance
<60 mg/L

Nutrient Demand

Min. Temperature Tolerance
14 °C

Max. Temperature Tolerance
28 °C

Diacetyl Production during co-Inoculation

Sensory Impact
Spicy Structure Complexity

Diacetyl Production by Post AF Inoculation
Moderate to High

Biogenic Amines

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