Wine making and
Brewing Supply Store
2507 Winchester Blvd. Campbell, CA 95008
August 11, 2005
Following are some tips, for winemakers, on using Viniflora Malolactic freeze-dried culture. Previous culture's dried or liquid often raised the question of whether they actually started. The Viniflora brand Malolactic culture was introduced in 1993. Today, it is the preferred malolactic culture for winemakers. A chromatography test has been the traditional way of determining the start or finish of malolactic conversion. A new test method from Accuvin makes testing malolatic easier and more practical than the Chromatography method. One Quick Test determines if malolatic started and another Quick Test tells you how much malic acid needs to be converted.
Viniflora is a freeze-dried pure culture of selected strain of Leuconostoc oenos. More commonly referred to as a malolactic culture or ML. Winemakers disperse it directly into the wine for a safe and reliable malolactic fermentation minimizing the risk associated with spontaneous malolactic fermentation. The unique advantage of the Viniflora is direct inoculation without starters - not even reactivating or rehydrating is required.
Red Wine: Add ML after pressing or alcohol
fermentation. Avoid temperatures greater then 77° F.
The ideal temperature is 74°.
White Wine: Add just before barrel aging or at the first racking. Keep the temperature as close as possible to 74° F. Add Bactivaid (Leucofood) nutrient to aid the ML.
The Viniflora and CH35 malolactic cultures are
available at the
Fermentation Solutions store in a size good for up to a 66
gallons. Bactivaid (Leucofood) ML nutrient is also available at the
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