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pH Lower pH levels create more challenging conditions for malolactic fermentations. Some Viniflora strains can handle pH levels down to 3.3, and under certain conditions down to 3.1. The CH35 and CH11 strains were selected to handle lower pH levels, and under certain conditions, can go down to 3.0. High pH can be a challenge as well in that both desirable and undesirable bacteria find it easier to thrive. High pH values usually dictate the need for a strong inoculation of Oenococcus oeni to outcompete the undesirable bacteria. Alcohol High levels of alcohol have an inhibitory effect on bacteria. In general, the Viniflora strains can handle up to 14% alcohol, with the CH16 strain being especially selected for high alcohol red wines (up to 16%). Application Notes for Malolactic Bacteria (continued)
Temperature In wine, the optimal temperature for malolactic fermentation is 63 - 72 °F, with the maximum
temperature around 77 °F. Temperatures below 50 °F will slow the metabolism of malic acid to the point that the fermentation is significantly delayed. Low temperatures in the wine do not necessarily kill the cells, but under most conditions, make them dormant. In most cases, if all parameters are good, the fermentation can be restarted by heating the wine to optimal temperatures. Temperatures above 77 °F can kill Oenococcus oeni. Storage Chr. Hansen’s Viniflora is produced with a three year shelf life and unopened packages can therefore be carried over from season to season. It should be kept frozen (0 °F) for long-term storage.
*Recommended Parameters
Chr. Hansen Strain
Wine Type Characteristics
Biogenic Amines
Total SO 2
Minimum pH
Alcohol Temperature
Viniflora ® CiNe TM
Red, White or Rosé Wines
First Diacetyl Free Bacteria Strain. Good All Around Tolerance of pH, Alcohol and SO 2 . Low VA Produc - tion, Cinnamoyl Esterase Positive Consistent Fermentor, Clean and Classic Flavor Profile, Low VA Production, Cinnamoyl Esterase Positive Consistent Fermentor, Clean and Classic Flavor Profile, Low VA Production, Cinnamoyl Esterase Negative High Fermentation Speed, Outstanding Tolerance to Lower pH, Lower Temperature and Higher Levels of Alcohol. SO 2 sensitive, Cinnamoyl Esterase Negative Outstanding Tolerance to High Alcohol Levels, Clean and Classic Flavor Profile, Low VA Production, Cinnamoyl Esterase Negative Outstanding Tolerance to Lower pH and Higher SO 2 Levels. Clean and Fruity Flavor Profile, Low VA Production, Cinnamoyl Esterase Negative
Negative
30 ppm (all wines)
3.2
14% 63 - 77 °F
Viniflora ® Oenos
Red, White or Rosé Wines
Negative
40 ppm (white) 70 ppm (red)
3.2
14% 63 - 77 °F
Viniflora ® Oenos 2.0
Red, White or Rosé Wines
Negative
40 ppm (all wines)
3.2
15%
59 - 77 °F
Red, White or Rosé Wines
57 - 77 °F
Viniflora ® CH11
Negative
35 ppm (all wines)
3.0
15%
Viniflora ® CH16
Negative
40 ppm (red)
3.4
16% 63 - 77 °F
Red, White or Rosé Wines
Viniflora ® CH35
Red, White or Rosé Wines
Negative
45 ppm (white)
3.1
14% 59 - 77 °F
*These inhibitory factors act in synergy. Individual tolerances are valid only if other conditions are favorable.
16 2023 - 2024 Gusmer Enterprises, Inc. Wine Products Catalog
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