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Malolactic Bacteria Cultures:
Malolactic fermentation in wines enhances mouthfeel and softens the wine. For whites like Chardonnay, the effect is a butter-like quality and softness, with lower acidity. Reds benefit from malolactic fermentation as well. |
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Viniflora Oenos is a traditional form of the Oenococcus oeni strain manufactured by Christian Hansen Labs. This culture can be used successfully for both red and white varietals.
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Liquid form of malolactic bacteria doesn't require any rehydration. Just add to wine and maintain a minimum of 64º Fahrenheit during fermentation.
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