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Malolactic Fermentation

Lallemand | PN4™ | Dry Malolactic Bacteria | 25 hL / 660 Gallon Dose

    Description

    Fast fermenter for enhanced spice, fruit, and mouthfeel

    PN 4® is equally suited to red and white winemaking where it contributes to aromatic complexity, mouthfeel, and balance.

    • Varietal expression is increased in tank-fermented white wines with minimal lees contact
    • Barrel-fermented white wines show notes of honey and butter (diacetyl), full and creamy mouthfeel, and well-integrated oak character
    • Red wines are described as having increased spiciness with elevated notes of nutmeg, licorice, and pepper. General fruit notes of plum, cherry, and berry are increased, structure is enhanced, and herbaceousness is masked
    • Selected for its fast fermentation kinetics under difficult winemaking conditions
    • Oenococcus oeni isolated by the Institute of San Michele in the Trentino region of Italy

     

    Alcohol Tolerance: <15.5%
    pH: >3.1
    Total SO2: <60ppm
    Temp: >61°F
    Frequently used in: complex whites, big and spicy reds

     

    Usage: Add directly to wine and mix thoroughly.

    Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).

     

     

    Lallemand | PN4™ | Dry Malolactic Bacteria | 25 hL / 660 Gallon Dose

      Product form

      SKU: DYWM905

      $156.99

        Free Shipping on orders over $79

        Description

        Fast fermenter for enhanced spice, fruit, and mouthfeel

        PN 4® is equally suited to red and white winemaking where it contributes to aromatic complexity, mouthfeel, and balance.

        • Varietal expression is increased in tank-fermented white wines with minimal lees contact
        • Barrel-fermented white wines show notes of honey and butter (diacetyl), full and creamy mouthfeel, and well-integrated oak character
        • Red wines are described as having increased spiciness with elevated notes of nutmeg, licorice, and pepper. General fruit notes of plum, cherry, and berry are increased, structure is enhanced, and herbaceousness is masked
        • Selected for its fast fermentation kinetics under difficult winemaking conditions
        • Oenococcus oeni isolated by the Institute of San Michele in the Trentino region of Italy

         

        Alcohol Tolerance: <15.5%
        pH: >3.1
        Total SO2: <60ppm
        Temp: >61°F
        Frequently used in: complex whites, big and spicy reds

         

        Usage: Add directly to wine and mix thoroughly.

        Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).

         

         

        Documents
        PN4 SPEC
        PN4 TDS
        BACTERIA SDS ENOLOGY
        DECLARATION BACTERIA

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