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Oenos™ 2.0 is an ideal strain to achieve a fast, clean malolactic fermentation in barrel aged wines
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Goes well with most grape varieties, but is mainly used in Cabernet Sauvignon, Syrah, Merlot, Malbec, Pinot noir, Gamay, Nebbiolo, Carignan, Tempranillo and Chardonnay
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Direct inoculation, freeze-dried bacteria – does not require rehydration
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High numbers of active cells which ensure a quick start of fermentation
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Good for 66 gallons
Viniflora® Oenos™ 2.0 is a Oenococcus oeni selected for faster malolactic fermentation. Viniflora® Oenos™ 2.0 was launched in 2014 as a new generation of Viniflora® Oenos™. Viniflora® Oenos™ 2.0 fits the same specifications as Viniflora® Oenos™. However, it was selected for even faster malolactic fermentation (figure 1). This means that when a winemaker desires a fast, efficient and reliable malolactic fermentation Viniflora® Oenos™ 2.0 should be the first choose.
For more information about ML Bacteria, please see MoreWine!'s Guide to Malolactic Fermentation.
Characteristics:
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The go-to malolactic bacteria for safety and speed in a broad variety of wine styles
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Produces a medium amount of diacetyl
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Goes well with most grape varieties, but is mainly used in Cabernet Sauvignon, Syrah, Merlot, Malbec, Pinot noir, Gamay, Nebbiolo, Carignan, Tempranillo and Chardonnay
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Can be used for early co-inoculation, late co-inoculation as well as sequential inoculation
Key Features:
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Recommended for white and red wines
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Direct inoculation, freeze-dried bacteria – does not require rehydration
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High numbers of active cells which ensure a quick start of fermentation
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This strain is pH tolerant to 3.2, Total SO2 to 40 ppm, temperature 62 – 77°F and alcohol to 15% (v/v)
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Low level of volatile acidity
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Cinnamoyl Esterase Negative
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