Winemakers prefer to use lactic acid bacteria over bacteria in the native microbiota as it offers improved control over malolactic fermentation, which in turn reduces volatile acidity levels, prevents biogenic amine production, and retains varietal aromas.
Controlling malolactic fermentation has become increasingly difficult due to a warming climate and new winemaking technologies, as the process must occur in wines with a high alcohol concentration and/or high polyphenol content. Viniferm OE is a Oenococcus oeni bacteria culture specifically designed to work in such conditions. These bacteria strains are naturally selected from wine-making regions in the Mediterranean region, which are perfectly adapted to modern wine-making environments. Viniferm OE is provided in three forms: Viniferm OE 104, Viniferm OE 322, and Viniferm OE ACID. Viniferm OE104 is adapted to wines with high polyphenol content, while Viniferm OE322 and Viniferm OE ACID favor malolactic fermentation with low pH levels.
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