PN4 Bacteria was isolated and selected by the Institute of San Michele in Trentino, Italy. This wine bacteria has the capacity to achieve malolactic fermentation for red and white wines in limiting conditions for pH, alcohol, SO2 and temperature. In red wines, PN4™ is recognised to highlight spiciness and structure ; in traditional white wines, it will contribute to buttery flavour and mouthfeel, which will support the integration of oak.
- Has the capacity to achieve malolactic fermentation for red and white wines in limiting conditions.
- Highlights spiciness and structure in reds.
- Contributes to buttery flavour and mouthfeel in whites.
- Available in both MBR and 1-Step varieties.