Producing wine adding viniflora oenos

VINIFLORA® OENOS™

Stable and efficient malolactic fermentation

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™ 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 (Figure 1 and 3).

Figure 1. Malolactic fermentation with VINIFLORA® OENOS™ and a spontaneous in Shiraz, Australia 2006 (pH 3.4, alc. 13.7% v/v, TSO2 22ppm and temperature 18°C)

Figure 2. Malolactic fermentation with co-inoculation VINIFLORA® OENOS™ and a spontaneous in Gamay, France (Beaujolais)

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