![](https://products.lallemandwine.com/storage/images/1-Step PN4.png)
PN4 1-Step®
(Oenococcus oeni)
Robust wine bacteria for a wide range of wine conditions.
Product details
The PN4 bacteria was isolated from a spontaneous malolactic fermentation in a Pinot Noir, by the Institute of San Michele in Trentino, Italy. In red wines it is known to contribute structure and spiciness whilst in white wines it can contribute a buttery flavour and enhanced mouthfeel. Diacetyl production; low in Coinoculation, moderate to High in sequential inoculation
Wine types
Technical information
- Minimum temperature: 14 °C
- pH tolerance: >3.1
- Alcohol tolerance: 15.5 %
- Co-inoculation suitability: Recommended
- Diacetyl production during co-inoculation: Low
- Diacetyl production post af inoculation: Moderate to high
- Sensory impact: SpicyStructureComplexity
- Cinnamyl esterase activity: 0