Gusmer Wine Catalog 2025-26

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.

10 2025 - 2026 Gusmer Enterprises, Inc. Wine Products Catalog

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