VINIFLORA® CH35 is an Oenococcus oeni strain selected to perform malolactic fermentation in wines with up to 45 ppm SO2. The strain is extremely robust and is very often used in wines that have difficulties undergoing malolactic fermentation.
VINIFLORA® CH35 produces high amounts of diacetyl, resulting in full-body wines with a sophisticated, smooth character (Figure 1). As the buttery aroma fits very well with barrel-aged white and red wines, VINIFLORA® CH35 is the perfect choice for malolactic fermentation in barrels. We suggest VINIFLORA® CH35 for classic Chardonnay style with powerful body and aroma and a smooth and balanced aftertaste.
As VINIFLORA® CH35 is a very good performer at lower temperature and low pH, the strain fits cool-climate wines with a rich and powerful character (Figure 2).
VINIFLORA® CH35 can be used in both red, rosé and white varieties, and is one of our most appreciated Oenococcus strains. VINIFLORA® CH35 is recommended when difficult conditions for malolactic fermentation are expected (hig SO2 concentration combined with low pH and low temperature e.g.).
VINIFLORA® CH35 can be used for early co-inoculation, late co-inoculation as well as sequential inoculation.
Figure 1. Diacetyl production of CH35, compared to CH11, CINE™ and a control without MLF at 16°C
Figure 2. Malolactic fermentation with CH35 in Chardonnay wine with pH 3.3, 13.5% (v/v) ethanol, 30 ppm SO2 and fermented at low temperature (15°C)