View Table of Contents Novonesis Malolactic Bacteria Cul tures World Leader in Bacterial Cultures for the Wine Industry
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.
Customer Testimonial
“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.”
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.
Application Notes for Malolactic Bacteria
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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