PN4 1-Step®
(Oenococcus oeni)

Oenococcus oeni 'The Rocket'

  • Suitable for organic wine (EU 2018/848)
  • Suitable for NOP
  • Vegan

Product detailsWine typesTechnical informationProduct documentation
Product DescriptionDocumentation

Product details

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

Selected by Selected by Institute of San Michele - Italy

Wine types


Technical information

  • Minimum temperature: 14 °C
  • pH tolerance: >3.1
  • Alcohol tolerance: 15.5 %
  • Co-inoculation suitability: Recommended
  • Diacetyl production during co-inoculation: Low
  • Diacetyl production post af inoculation: Moderate to high
  • Sensory impact: SpicyStructureComplexity
  • Cinnamyl esterase activity: 0

Product documentation