PN4 ML 25hL (660 gal) dose

Item No.015607
Price $131.7
Per Each
Excl. Tax
Available
Each

Description

Fast fermenter for enhanced spice, fruit, and mouthfeel

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

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
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

Specifications

Brand
Lallemand
Alcohol Tolerance
16% ABV
Minimum Temperature
14°C (57°F)
ML Addition Method
Direct Addition
Nutrient Demand
Medium
pH Tolerance
3.1
SO2 Tolerance
60ppm Total

PN4 ML 25hL (660 gal) dose

Item No.015607
Price $131.7
Per Each
Excl. Tax
Available
Each

Fast fermenter for enhanced spice, fruit, and mouthfeel

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

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
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

Specifications

Brand
Lallemand
Alcohol Tolerance
16% ABV
Minimum Temperature
14°C (57°F)
ML Addition Method
Direct Addition
Nutrient Demand
Medium
pH Tolerance
3.1
SO2 Tolerance
60ppm Total