PN4™ 1-STEP
(Oenococcus oeni)
Produktdetails
PN4 1-STEP bacteria was isolated from a spontaneous malolactic fermentation in a Pinot noir by the Institute of San Michele in Trentino, Italy. This bacteria demonstrates its capacity to achieve malolactic fermentation for red and white wines in difficult conditions of pH, alcohol and S02. Microvinification testing of the PN4 1-STEP® on a laboratory scale has been confirmed at more than 30 Trentino wineries. The PN4 1-STEP® bacteria is well suited for spicy and structured Pinot noir wines, and may also be used to carry out malolactic fermentation in Chardonnay.
Weintyp
Technische Information
- Mindesttemperatur: 14 °C
- pH toleranz : >3.1
- Alkohol toleranz : 15.5 %
- Kompatibilität mit Co-Inokulation: Empfohlen
- Diacetylproduktion während der Koinokulation: Niedrig
- Diacetylproduktion nach AG-Impfungen: Mittel bis hoch
- Sensorische auswirkungen : SpicyStructureComplexity
- Zimtsäureesterase-Aktivität: 0
Produktdokumentation
Passende Produkte
Enhances complexity and mouthfeel, adapted to high alcohol wines
For silky red wines and MLF in oak
For silky red wines and MLF in oak
Activity and varietal aroma, adapted to high SO2 wines