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PN4 Malolactic Bacteria
Item No.
98-PN4
Oenococcus oeni adapted to difficult pH, alcohol and SO2 PN 4™ was isolated from a spontaneous malolactic fermentation in a Pinot noir by the Institute of San Michele in the Trentino region of Italy and is known for its fast fermentation kinetics. For Chardonnay, PN 4 is one of the highest diacetyl
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Description
Oenococcus oeni adapted to difficult pH, alcohol and SO2
PN 4™ was isolated from a spontaneous malolactic fermentation in a Pinot noir by the Institute of San Michele in the Trentino region of Italy and is known for its fast fermentation kinetics.
For Chardonnay, PN 4 is one of the highest diacetyl producers resulting in wines that tend to be creamy and buttery with a full, round mouthfeel. When used in sequential inoculation, more diacetyl is produced. Using PN 4 on reds leads to more structured and spicy wines. PN 4 can also increase the perception of fruitiness in reds which can diminish unripe characters.
Usage
Add directly to wine and mix thoroughly.
Storage
Dated expiration. For short term (<18 months) store at 4°C(40°F). For long term (>18 months) store at –18°C(0°F).
Specifications
| Brand | Lallemand |
| ML Addition Method | Direct Addition |
| Alcohol Tolerance | 16% |
| Minimum Temperature | 16°C |
| Nutrient Demand | Moderate |
| pH Limit | > 3.1 |
| Total SO2 Limit (mg/L) | < 60 |
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