PN4 Malolactic Bacteria

Item No. PN4
Robust strain of O. oeni known for fast fermentation kinetics. One of the highest diacetyl producers when used in Chardonnay, resulting in creamy, buttery wines with a full, rounded mouthfeel. We recomment sequential inoculation to maximize diacetyl production. In reds, PN4™ helps produce spicy
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Description

Robust strain of O. oeni known for fast fermentation kinetics.

  • One of the highest diacetyl producers when used in Chardonnay, resulting in creamy, buttery wines with a full, rounded mouthfeel. We recomment sequential inoculation to maximize diacetyl production.
  • In reds, PN4™ helps produce spicy and structured wines. Can also enhance fruitiness and help suppress under ripe characteristics.
  • Lalvin MBR PN4™ was isolated from a spontaneous malolactic fermentation in a Pinot Noir by the Institute of San Michele in the Trentino region of Italy. 
  • Performs well at a pH above 3.1 and a total SO2 level up to 60 ppm. 
  • Alcohol tolerant up to 16% v/v and suitable for wine temperatures as low as 16º C (61º F)

Recommended for use with:  Red, White. Also good for cider.

Storage:

All malolactic bacteria sold by Scott Laboratories requires an expedited shipping method packed with ice. Please refrigerate or freeze all cultures immediately after receipt to ensure optimal viability of the bacteria when used. It is possible that the ice may have melted and the product may have warmed during shipment. DO NOT BE ALARMED. These bacteria were produced according to a proprietary process that is different from competitive direct inoculation products. Thus, provided that any warming period is short term and moderate (e.g. 48 hours at 86°F/30°C), viability will be excellent.

Specifications
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™ Malolactic Bacteria for Complex and Traditional Wines



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