Viniflora CH 11

Viniflora CH 11 malolactic bacteria are a new type of oenococcus oeni compound selected from a German Riesling must for use in the preparation of white or rosé wines to biologically reduce acidity. The

Viniflora CH 11 malolactic bacteria direct inoculation culture is particularly suitable for simultaneously inoculation in the must stage with low pH value and low fermentation temperatures (approx. 57.2 °F (14 °C)). With simultaneous inoculation the high malolactic activity of Viniflora CH 11 malolactic bacteria ensures exceptionally rapid and complete acid reduction.