Fast fermenter for enhanced spice, fruit, and mouthfeel

PN 4® 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
• Selected for its fast fermentation kinetics under difficult winemaking conditions
• Oenococcus oeni isolated by the Institute of San Michele in the Trentino region of Italy

---

Alcohol Tolerance: <16%
pH: >3.1
Total SO2: <60ppm
Temp: >61°F
Frequently used in: complex whites, big and spicy reds

---

Usage: Add directly to wine and mix thoroughly.
Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).

---

Downloads
Lallemand Malolactic Bacteria - Safety Data Sheet
Lallemand Malolactic Bacteria - Product Declarations
PN4 - Specification Sheet
PN4 - Technical Data Sheet