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Viniflora® Oenos™ 2.0 Dry Malolactic Bacteria

Description

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. This means that when a winemaker desires a fast, efficient and reliable malolactic fermentation Viniflora® Oenos™ 2.0 should be the first choose.

Characteristics:

  • The go-to malolactic bacteria for safety and speed in a broad variety of wine styles
  • Produces a medium amount of diacetyl
  • Goes well with most grape varieties, but is mainly used in Cabernet Sauvignon, Syrah, Merlot, Malbec, Pinot noir, Gamay, Nebbiolo, Carignan, Tempranillo and Chardonnay
  • Can be used for early co-inoculation, late co-inoculation as well as sequential inoculation

Key Features:

  • Recommended for white and red wines
  • Direct inoculation, freeze-dried bacteria – does not require rehydration
  • High numbers of active cells which ensure a quick start of fermentation
  • This strain is pH tolerant to 3.2, Total SO2 to 40 ppm, temperature 62 – 77 ͦF and alcohol to 15% (v/v)
  • Low level of volatile acidity
  • Cinnamoyl Esterase Negative

This pouch is good for 66 gallons of wine.

Product Information Sheet

Product form

Viniflora® Oenos™ 2.0 is a Oenococcus oeni selected for faster malolactic fermentation. Viniflora® Oenos™ 2.0 was launched in 2014 as a... Read more

Out of stock

$24.99

    Description

    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. This means that when a winemaker desires a fast, efficient and reliable malolactic fermentation Viniflora® Oenos™ 2.0 should be the first choose.

    Characteristics:

    • The go-to malolactic bacteria for safety and speed in a broad variety of wine styles
    • Produces a medium amount of diacetyl
    • Goes well with most grape varieties, but is mainly used in Cabernet Sauvignon, Syrah, Merlot, Malbec, Pinot noir, Gamay, Nebbiolo, Carignan, Tempranillo and Chardonnay
    • Can be used for early co-inoculation, late co-inoculation as well as sequential inoculation

    Key Features:

    • Recommended for white and red wines
    • Direct inoculation, freeze-dried bacteria – does not require rehydration
    • High numbers of active cells which ensure a quick start of fermentation
    • This strain is pH tolerant to 3.2, Total SO2 to 40 ppm, temperature 62 – 77 ͦF and alcohol to 15% (v/v)
    • Low level of volatile acidity
    • Cinnamoyl Esterase Negative

    This pouch is good for 66 gallons of wine.

    Product Information Sheet

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