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
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 inoculationAlcohol Tolerance
15.5 %
pH Tolerance
>3.1
SO₂ Total Tolerance
<60 mg/L
Nutrient Demand
Medium
Min. Temperature Tolerance
16 °C
Max. Temperature Tolerance
28 °C
Diacetyl Production during co-Inoculation
Low
Sensory Impact
In red wines it is known to contribute structure and spiciness whilst in white wines it can contribute a buttery flavour.
Diacetyl Production by Post AF Inoculation
Moderate to High
Biogenic Amines
No
