Oenococcus oeni for fast fermentation with enhanced spice, fruit and mouthfeel (Red, White).
PN 4™ is equally suited to red and white winemaking where it contributes to aromatic complexity, mouthfeel and balance.
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 masked. In tank fermented white wines with minimal lees contact, varietal expression is increased. In barrel fermented white wines notes of honey and butter (diacetyl) are reported, mouthfeel is full and creamy and oak is well-integrated.
PN4 was isolated from a spontaneous malolactic fermentation in a Pinot noir by the Institute of San Michele in the Trentino region of Italy for its fast fermentation kinetics under difficult winemaking conditions.
Wine Condition Tolerances:
- Alcohol: <16%
- pH: >3.1
- TSO₂ at Crush: <60 ppm
- Temperature: >61°F
Add directly to wine and mix thoroughly. Due to the MBR preparation process, this bacteria does not need to be rehydrated
prior to inoculation.
Dated expiration. For short term (<18 months) store at 4°C(39°F). For long term (>18 months) store at –18°C(0°F).