VINIFLORA® OENOS™ 2.0 is a Oenococcus oeni selected for faster malolactic fermentation. VINIFLORA® OENOS™ 2.0 was launched in 2014 as a new generation of VINIFLORA® OENOS™.
VINIFLORA® OENOS™ 2.0 fits the same specifications as VINIFLORA® OENOS™. However, it was selected for even faster malolactic fermentation (Figure 1). This means that when a winemaker desires a fast, efficient and reliable malolactic fermentation VINIFLORA® OENOS™ 2.0 should be the first choose.
VINIFLORA® OENOS™ 2.0 is the go-to malolactic bacteria for safety and speed in a broad variety of wine styles.
VINIFLORA® OENOS™ 2.0 produces a medium amount of diacetyl.
VINIFLORA® OENOS™ 2.0 goes well with most grape varieties, but is mainly used in Cabernet Sauvignon, Syrah, Merlot, Malbec, Pinot noir, Gamay, Nebbiolo, Carignan, Tempranillo and Chardonnay
VINIFLORA® OENOS™ 2.0 can be used for early co-inoculation, late co-inoculation as well as sequential inoculation.
Figure 1. Malolactic fermentation with VINIFLORA® OENOS™ 2.0 and VINIFLORA® OENOS™ in Merlot, Italy 2006 (pH 3.4, alc. 13 % v/v)