*** We highly recommend that you choose an overnight delivery option on all Malolactic Bacteria (regardless of your geographic location). We do not ship perishable items on Fridays or the day before a holiday. Lodi Wine Lab can not guarantee carrier shipping times ***
Red, White
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.
