PN4™
(Oenococcus oeni)
The Rocket, supports tannin structure
Proceso
MBR
Detalles del producto
The PN4™ 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™ on a laboratory scale has been confirmed at more than 30 Trentino wineries. The PN4™ bacteria is well suited for spicy and structured Pinot noir wines, and may also be used to carry out malolactic fermentation in Chardonnay.
Tipos de vino
Información técnica
- Temperatura mínima: 16 °C
- Tolerancia de pH : >3.1
- Alcohol max : 15.5 %
- Compatibilidad con la coinoculación: Recomendada
- Producción de diacetilo durante la coinoculación: Baja
- Producción de diacetilo tras la inoculación de la FA: Moderate to high
- Efecto sensorial : Spicy Structure Complexity
- Actividad cinamil esterasa: 0
Documentación del producto
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