O. oeni adapted to difficult conditions of pH, alcohol and SO₂
- 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.
- This strain has been known to perform under difficult conditions such as low pH (3.0-3.1) and high alcohol (up to 16% v/v).
- Temperature tolerant to 14ºC(57ºF) and tolerant to total SO2levels up to 60 ppm.
- Especially suitable for spicy and structured Pinot Noir wines.
Also good for cider.