Viniflora CH 11

Bev. Treat. Malolactic Bacteria

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.

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Ülevaade Tehnilised andmed Abiinfo

Feature

Oenoccoucus Oeni, citric-positive malolactic bacteria for white wines at low pH (>3,0) and low temperature (> 14°C)

Suitable for

All white juice, all rosé juices

Temperature/SO₂

14-22 °C, max. 20 mg/l SO₂

Põhiomadused

Maximum vitality and activity development in wine and can therefore be used directly as a dry product (without reactivation)
All-purpose application for white and rosé wines
Particularly suitable for simultaneous inoculation with appropriate must parameters
Low diacetyl formation
≥ pH value 3.0
Alcohol tolerance up to 15% by vol.
Fermentation temperature ≤ 57.2 °F (14 °C) with simultaneous inoculation
No formation of histamine (biogenic amine)
Reliably prevents spontaneous, improper acidity reduction
Leads to well-balanced, biologically stable white and rosé wine

Tehnilised andmed

Ratings

Application	Dosage
Wine	Viniflora CH 11 malolactic bacteria are packaged in bags sufficient for 660 gal (25 hl) of wine.

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Viniflora CH 11

Põhiomadused

Ratings

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