Viniflora Oenos ML Cultures

MaloLactic culture produced in Denmark by Chr Hansen.  While it takes time and diligence to build a strong brand, all efforts can be jeopardized by a deviation in quality in a single vintage.  Usually, winemaking practices would primarily go for the use of a high dosage of sulphites ( sulphur dioxide ) to prevent the growth of undesirable microorganisms leading to flavor defects.  But, if sulphites may seem interesting for their antioxidant and antibacterial properties, wine containing sulphites are more and more looked at suspiciously by consumers looking for chemical free options.  Indeed, sulphites also have health implications for about 10% of all consumers.  Viniflora is Chr Hansens’ solution to enable winemakers to improve the quality of wine from year to year in the respect of its character, allowing the brand to keep up. But it is also an effective solution for lowering/removing sulphites in wine, opening doors to the wineries to respond to consumers’ demands for more natural wines and global trends for less chemicals/preservatives.  With Viniflora malolactic cultures it becomes possible to produce wines with low or no SO2 without compromising on quality, and with much less unwanted volatile acidity.

Why Viniflora

• Viniflora helps to prevent the growth of undesirable flora and protects the flavor potential of the wine during its maturation.  It makes it easier for winemakers to deliver a consistent and enjoyable brand experience.
• Natural food cultures selected especially to control fermentation processes preserving the varietal character of the grapes.
• Viniflora bacteria cultures are based on the selection of natural strains with unique properties, originated from must samples, according to OIV regulations.
• They come in several versions specifically targeting the various wine applications of all “terroirs” in the world.
• Viniflora Oenos was launched in 1993, and was the first Oenococcus oeni for direct inoculation in wine.
• The ideas was to make malolactic fermentation safe, easy and convenient in a broad range of wines.  Therefore, Viniflora Oenos is a malolactic bacterium with a broad application, and it is still one of the most favored malolactic bacteria for malolactic fermentation in wines worldwide.
• Viniflora Oenos will give you a stable and efficient malolactic fermentation in most wines.  It produces a medium amount of diacetyl.  It works well with most grape varieties, but is mainly used in CABERNET SAUVIGNON, SYRAH (SHIRAZ), MERLOT, MALBEC, PINOT NOIR, GAMAY, NEBBIOLO, CARIGNAN and TEMPRANILLO.
• Viniflora Oenos can be used for early co-inoculation, late co-inoculation as well as sequential inoculation.