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
Wine types
Technical information
- Minimum temperature: 16 °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: In red wines it is known to contribute structure and spiciness whilst in white wines it can contribute a buttery flavour.
- Cinnamyl esterase activity: 0
Product documentation
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