PN4 Malolactic Bacteria
Please scroll down to view the available product options Oenococcus oeni adapted to difficult pH, alcohol and SO2 PN4™ is equally suited to red and white winemaking where it contributes to aromatic complexity, mouthfeel, and balance. • Varietal expression is increased in tank-fermented white wines w
Description
Please scroll down to view the available product options
Oenococcus oeni adapted to difficult pH, alcohol and SO2
PN4™ is equally suited to red and white winemaking where it contributes to
aromatic complexity, mouthfeel, and balance.
• Varietal expression is increased in tank-fermented white wines with minimal
lees contact
• Barrel-fermented white wines show notes of honey and butter (diacetyl), full and
creamy mouthfeel, and well-integrated oak character
• Red wines are described as having increased spiciness with elevated notes of
nutmeg, licorice, and pepper. General fruit notes of plum, cherry, and berry are
increased, structure is enhanced, and herbaceousness is masked
• It is affectionately known as “The Rocket”
for its fast fermentation kinetics under
difficult winemaking conditions
• Oenococcus oeni isolated by the
Institute of San Michele in the Trentino
region of Italy
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).
Downloads
PN4 Malolactic Bacteria - Allergen Statement
PN4 Malolactic Bacteria - Food Safety Statement
PN4 Malolactic Bacteria - Non-GMO Statement
PN4 Malolactic Bacteria - Safety Data Sheet
PN4 Malolactic Bacteria - Technical Data Sheet
PN4 Malolactic Bacteria
Please scroll down to view the available product options Oenococcus oeni adapted to difficult pH, alcohol and SO2 PN4™ is equally suited to red and white winemaking where it contributes to aromatic complexity, mouthfeel, and balance. • Varietal expression is increased in tank-fermented white wines w
Description
Please scroll down to view the available product options
Oenococcus oeni adapted to difficult pH, alcohol and SO2
PN4™ is equally suited to red and white winemaking where it contributes to
aromatic complexity, mouthfeel, and balance.
• Varietal expression is increased in tank-fermented white wines with minimal
lees contact
• Barrel-fermented white wines show notes of honey and butter (diacetyl), full and
creamy mouthfeel, and well-integrated oak character
• Red wines are described as having increased spiciness with elevated notes of
nutmeg, licorice, and pepper. General fruit notes of plum, cherry, and berry are
increased, structure is enhanced, and herbaceousness is masked
• It is affectionately known as “The Rocket”
for its fast fermentation kinetics under
difficult winemaking conditions
• Oenococcus oeni isolated by the
Institute of San Michele in the Trentino
region of Italy
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).
Downloads
PN4 Malolactic Bacteria - Allergen Statement
PN4 Malolactic Bacteria - Food Safety Statement
PN4 Malolactic Bacteria - Non-GMO Statement
PN4 Malolactic Bacteria - Safety Data Sheet
PN4 Malolactic Bacteria - Technical Data Sheet