VINIFLORA OENOS 2.0 Lactic acid bacteria

VINIFLORA® OENOS 2.0 – Oenococcus oeni for safe malolactic fermentation

VINIFLORA® OENOS 2.0 is a highly active Oenococcus oeni strain for controlled biological acid reduction in wine. Freeze-dried malolactic bacteria enable safe, rapid and complete malolactic fermentation (MLF) by direct inoculation – without reactivation.

Your advantages

• Direct application as a dry product
• Very high vitality and rapid activity development
• Prevents spontaneous, uncontrolled MLF
• Suitable for red and white wines
• High tolerance to alcohol, SO2 and low pH
• Provides for rounder, more harmonious wines
• Maximum biological stability

Application

The product is sprinkled dry into the wine immediately after the end of the alcoholic fermentation and stirred without the introduction of oxygen. No rehydration is required.

Optimal conditions

• Working temperature: 17 – 25 °C
• Alcohol: max. 14 % vol.
• pH: not less than 3.1
• Free SO2: max. 10 mg/L

Malolactic fermentation usually begins after 2–3 days and is completed within 1–4 weeks depending on conditions.

Available pack sizes

• For 2.5 hl of wine
• For 25 hl of wine
  

Ideal for winemakers who want maximum control and safety in biological acid reduction.