View Table of Contents Novonesis Malolactic Bacteria Cul tures World Leader in Bacterial Cultures for the Wine Industry
As the world leader in bacterial cultures for the food industries, Novonesis has committed R&D and advanced production resources to providing the best malolactic bacterial cultures to the wine industry. Reliable and predictable, Novonesis Viniflora ® bacteria cultures are trusted by more winemakers worldwide to get their wines through malolactic fermentation on time and with desirable organoleptic outcomes. Not all strains of Oenococcus oeni are the same, nor are all malolactic bacterial preparations. Some strains are more tolerant to environmental parameters such as pH, temperature, sulfur dioxide and alcohol. All Viniflora strains are tested for the correct number of viable cells and for the assurance that the cells have the desired level of malolactic activity in wine. That’s what separates Novonesis from the rest. It takes properly conditioned cells to survive the freeze drying process, and the ultimate inoculation into wine, to assure a high degree of cell viability. Novonesis
preparations are not only tested for viability, but each batch of bacteria is also tested for the cell’s ability to convert malic acid to t to lactic acid. Only Novonesis uses this “MACC” test (Malic Acid Conversion Capacity) as a quality control parameter for each batch produced, which is what separates Novonesis from the rest.
Novonesis Malolactic Bacteria Selection Guide
Recommended Parameters
Wine Type
Strain
Characteristics
Temperature Range °C °F
Minimum pH
Maximum Alcohol
Maximum Total SO 2
Red Rosé White Red Rosé White Red Rosé White Red Rosé White Red Rosé White Red Rosé White
First Diacetyl Free Bacteria Strain, Good All-Around Tolerance of pH, Alcohol, and SO 2 , Low VA Production, Cinnamoyl Esterase Postive
Viniflora CiNe The Fruit Keeper
30 ppm 3.2
14% 17-25 63-77
Viniflora Oenos The Classic
Consistent Fermenter, Clean and Classic Flavor Profile, Low VA Production, Cinnamoyl Esterase Postive
40 ppm 3.2
14% 17-25 63-77
Viniflora Oenos 2.0 The New Classic
Consistent Fermenter, Clean and Classic Flavor Profile, Low VA Production, Cinnamoyl Esterase Negative
40 ppm 3.2
15% 15-25 59-77
High Fermentation Speed, Outstanding Tolerance to Lower pH and Temperature, and Higher Levels of Alcohol, SO 2 Sensitive, Cinnamoyl Esterase Negative Clean and Classic Flavor Profile, Outstanding Tolerance to High Alcohol Levels, Low VA Production, Cinnamoyl Esterase Negative Clean and Fruity Flavor Profile, Oustanding Tolerance to Lower pH and Higher SO 2 Levels, Low VA Production, Cinnamoyl Esterase Negative
Viniflora CH11 The Fast Track
35 ppm 3.0
15% 14-25 57-77
Viniflora CH16 The Ethanol Resistant
40 ppm 3.4
16% 17-25 63-77
Viniflora CH35 The Broadest Spectrum
45 ppm 3.1
14% 14-25 59-77
These inhibitory factors act in synergy. Individual tolerances are valid only if other conditions are favorable.
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