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Viniflora® Specialty Bacteria for Winemakers Novonesis Malolactic Bacteria Selection Guide
Novonesis Malolactic Bacteria Cul tures World Leader in Bacterial Cultures for the Wine Industry
MLF Flavor MLF flavours Temp. Temp
Alcohol Tolerance Alcohol tolerance Min. pH Total SO 2 Minimum pH Total SO 2
Strain Product name
Wine Type Wine colour
Key Characterics Key characteristics
Promote diacetyl High SO 2 Secure MLF
Viniflora ® CH35 The hard worker
red, rosé, white
Yes
15-25°C 14% v/v
3.1
45 ppm
Novonesis leads the industry in malolactic bacteria for winemaking, offering reliable Viniflora® cultures trusted worldwide for timely, predictable MLF and strong sensory outcomes. Not all Oenococcus oeni strains or preparations are equal—tolerance to pH, temperature, SO 2 , and alcohol varies. Viniflora strains are consistently tested for viable cell counts and malolactic activity. Our freeze-dried cultures are conditioned to survive production and inoculation, and every batch undergoes our unique MACC test (Malic Acid Conversion Capacity) to ensure robust conversion of malic to lactic acid. This is what sets Novonesis apart. With Novonesis direct inoculation cultures of Oenococcus oeni no starter preparation is needed. Just add the product directly from the bag to the must or wine. Viniflora malolactic bacteria is available as a freeze- dried product in three different pack sizes. Small pack inoculates 2.5 hL / 66 gal Medium pack inoculates 25 hL / 660 gal Large pack inoculates 250 hL / 6600 gal CH11 and CiNe are only available in the Medium pack size.
Fruit driven reds Whites without MLF Flavours
Viniflora ® CiNe TM The fruit keeper
red, rosé, white
No
17-25°C 14% v/v
3.2
30 ppm
Low pH/ Low Temp Fast MLF
Viniflora ® CH11 The fast track
red, rosé, white
Yes
14-25°C 15% v/v
3.0
35 ppm
Viniflora ® Oenos The classic
red, rosé, white
Yes
17-25°C 14% v/v
3.2
40 ppm Most wines
High alcohol High maturity
Viniflora ® CH16 The character
red, rosé, white
Yes
17-25°C 16% v/v
3.4
40 ppm
Viniflora ® Oenos 2.0 The new classic
Customer Testimonial
red, rosé, white
Yes
15-25°C 15% v/v
3.2
40 ppm Most wines
“One of my favorite attributes is the consistency of the product...I’m not a big fan of going natural because when you have a lot on the line, why leave it to chance.”
Bacteria are living organisms and wine is a harsh environment for them: Always check temperature, alcohol, pH and total SO 2 before inoculation
Viniflora ® CH11 • One of the newer strains developed by Novonesis for its ability to ferment wines with very low pH and high alcohol • One of the fastest malolactic fermenters available • Performs well in both red and white wines Viniflora ® CH16 • Ability to ferment at high alcohol levels • Very effective at fermenting red wines and not producing high levels of VA
Viniflora ® Oenos • Selected for its exceptional ability to perform a quick and efficient malolactic fermentation in most wines • Good all around tolerance for low pH and high alcohol, along with a good temperature range • Used effectively in red and white wines Viniflora ® CiNe TM • Unique strain that does not metabolize citric acid, helping keep the fruit forward aromas • Does not produce buttery character also known as diacetyl • Has good tolerance for both alcohol and pH Viniflora ® Oenos 2.0 • Contains all the positive attributes of Viniflora Oenos • Cinnamoyl esterase negative • Ideal strain to achieve a fast and clean malolactic fermentation in barrel aged red wines
All freeze-dried products are available in pouches ready for direct inoculation. Pack sizes include 250L / 2,500L / 25,000L except CiNe TM and CH11, which are only available in 2,500L. SPARTA TM is available in 5000L frozen pouches only.
Stewart Cameron, Winemaker Ancient Peaks Winery - Paso Robles, CA
Stretching the Cultures Stretching the cultures by inoculating volumes of wine greater than what is recommended is not always prudent. Stretching means that the inoculation rates of the Oenococcus oeni may fall below the magic number of 10 6 CFU/mL and that a malolactic fermentation with the desirable bacteria may not start until cells go through sufficient generations of growth until that number is reached. Oenococcus oeni is a slow-growing organism and can be outcompeted by other undesirable bacteria (Lactobacillus, Pediococcus, etc.) . Ultimately the quality of the wine can be affected, and at the very least the fermentation will be drawn out by days, weeks, or possibly months, tying up tank space, requiring ongoing monitoring, and enduring unnecessary risk of oxidation and spoilage.
Viniflora ® CH35 • An extremely unique strain with superior ability to withstand high SO 2 and low pH • Best used in white wines that present difficulties for other strains • Promotes diacetyl production
Application Notes for Malolactic Bacteria
Vinaflora ® CiNe TM – Keep the fruit intensity and create new wine styles
11 Order Info: cs@gusmerenterprises.com | 866.213.1131 | www.GusmerWine.com Viniflora ® CiNe™ allows winemakers to gain the benefits of malolactic fermentation without producing diacetyl. This natural, non-GMO strain boosts fruit intensity, enhances mouthfeel, reduces acidity, and maintains fresh, varietal aromas. CiNe delivers all the advantages of controlled MLF (microbial stability and a softer palate) while preserving fruit-forward character across white, rosé, sparkling, and red wines. Winemakers use it to differentiate styles and elevate fruit expression. CiNe cannot metabolize citric acid (the main precursor to diacetyl), yet still fully metabolizes malic acid. Its naturally occurring mutation also results in lower acetic acid (VA) and no biogenic amine production.
Scan the QR Code to discover more insights in our application notes including videos—available now on our website GusmerWine.com.
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