View Table of Contents Novonesis Viniflora ® CiNe ™ Winemakers can enjoy the benefits of malolactic fermentation without the production of diacetyl. Viniflora ® CiNe™ (citric negative) is a natural and innovative tool for winemakers to optimize fruit intensity, improve mouthfeel and reduce acidity. Viniflora CiNe offers all the benefits of malolactic fermentation management, such as microbial stability and a softer palate, while preserving the fruit derived flavors and aromas from the grape and alcoholic fermentation. CiNe provides winemakers the opportunity to create new types of wine styles (white, rosé, sparkling and red), differentiate similar wines within a larger program, and bring fruitiness to its highest level.
Keep the fruit intensity and create new wine styles with this unique diacetyl-free malolactic culture
The key to CiNe is its lack of ability to metabolize citric acid, the primary driver of diacetyl production in wine, while maintaining the full ability to metabolize malic acid. The absence of the genes responsible for the citric metabolic pathway is a naturally occurring mutation in CiNe, and it is certified non-GMO. CiNe produces much lower levels of acetic acid (VA), because it is unable to metabolize citric acid, and it does not produce biogenic amines. The feedback from winemakers that have tried CiNe is universal – it is a perfect tool for fruit forward wines. CiNe is available in the same freeze-dried, direct inoculation format as all the other Novonesis bacteria strains. Contact your Gusmer representative to find out what Viniflora CiNe can do for your wines this harvest. Viniflora ® CiNe ™ Fermentation Characteristics
Main Benefits for Winemakers
Effects on red/rosé/white wines that normally go through MLF
Effects on rosé/white wines that normally do not go through MLF
600 Citric acid (ppm)
600 Acetic acid (ppm)
Flavor Profile
Increase fruit flavor intensity Decrease volatile acidity
Decrease sulfites content and its effect on flavor intensity
400
400
Viniflora CiNe Other ML bacteria
200
200
Viniflora CiNe Other ML bacteria
Decrease harshness/acidity Get a rounder mouth-feel
Mouthfeel
0
0
0 10 15 20 Days Viniflora CiNe strain is incapable of degrading citric acid and displays a reduction in volatile acidity. Field Trial 2009, France, Rosé: Co-inoculation 5 10 15 20 Days 0 5
Reduce Malic Acid Reduce the amount of SO 2 needed to stabilize wines MLF effect on white wines without compromising fruit or primary fermentation flavors
Stability
‘Diacetyl free’ wines: • New wine in a range • New wine in a blend
New Applications
Storage Novonesis Viniflora is produced with a three-year shelf life, and unopened packages can therefore be carried over from season to season. Bacteria should be kept at -18 °C / 0 °F for long-term storage. 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. 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.
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