PN4 Malolactic Bacteria

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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.

Add directly to wine and mix thoroughly.

Dated expiration. For short term (<18 months) store at 4°C(40°F). For long term (>18 months) store at –18°C(0°F).

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