In difficult or sluggish alcoholic or malolactic fermentations, yeast hulls assist by absorbing toxins such as decanoic and hexanoic acids and esters. Yeast hulls are highly beneficial in oxygen deficient juices and wines as they contribute sterols and unsaturated fatty acids.
Viniflora® Oenos was launched in 1993, and was the first Oenococcus oeni for direct inoculation in wine.
The idea 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 wine worldwide. We tend to see a special loyalty towards Viniflora® Oenos on the market, which we choose to see a sign of satisfaction and high quality.
Viniflora® Oenos will give you a stable and efficient malolactic fermentation in most wines (Figure 1, Figure 2).
Viniflora® Oenos produces a medium amount of diacetyl.
Viniflora® Oenos goes well with most grape varieties, but is mainly used in Cabernet Sauvignon, Syrah (Shiraz), Merlot, Malbec, Pinot noir, Gamay, Nebbiolo, Carignan and Tempranillo.
Viniflora® CH16 is an Oenococcus oeni strain isolated from high-alcohol red wine. Viniflora® CH16 has been selected to perform malolactic fermentation in wines up to 16% (v/v) alcohol, hence the name CH16.
CH16 is extensively used in warmer climates for red wines with an alcohol percentage of 14–16% (v/v), resulting in fast and reliable malolactic fermentation (Figure 1). CH16 produces a medium level of diacetyl and can therefore also be used for barrel-aged wines.
CH16 works very well with a large variety of Saccharomyces cerevisiae wine strains.
CH16 is among the best strains for use with following red varieties: Cabernet Sauvignon, Merlot, Corvina, Nebiolo, Nero D’Avola, Tempranillo, Syrah, Grenache, Carmenere and Malbec.
CH16 can be used for early co-inoculation, late co-inoculation as well as sequential inoculation
APPLICATION MicroEssentials Oenos is recommended for use in white wines and red wines that present challenging conditions, highly clarified wines or varietal wines that are notoriously difficult to put through malolactic fermentation - like Merlot and Zinfandel. Nutrients are strongly recommended if your wine has any of the following characteristics: High alcohol High SO2 Low pH Temperature extremes (too high or too low)