• Selected for its outstanding ability to conduct fast malolactic fermentation in high alcohol red wine
• Direct inoculation, freeze-dried bacteria – does not require rehydration
• High numbers of active cells which ensure a quick start of fermentation
• Good for 66 gallons.

Viniflora CH16 is a freeze-dried pure culture of Oenococcus oeni. This malolactic bacterium has been carefully selected to induce malolactic fermentation in red wine with high alcohol levels, after direct inoculation. Viniflora CH16 has been isolated from a 16% Petit shiraz wine in the Russian River area of California, USA. The bacterium's natural environment gives a good picture of its application; CH16 has been carefully selected for its outstanding ability to conduct fast malolactic fermentation in high alcohol red wine (up to 16% v/v) with a pH value above 3.4.

Innoculation:
Viniflora CH16 should be added to dry wine, immediately after the alcoholic fermentation. Viniflora CH16 should always be inoculated directly into the wine. No rehydration or reactivation is required.

For more information about ML Bacteria, please see MoreWine!'s Guide to Malolactic Fermentation.

Characteristics:

• Very high fermentation speed
• Low production of volatile acidity
• Outstanding tolerance to high alcohol levels.
• Excellent all round tolerance to pH, temperature and SO2
• No production of biogenic amines

Key Features:

• Recommended for red wines
• Direct inoculation, freeze-dried bacteria – does not require rehydration
• High numbers of active cells which ensure a quick start of fermentation
• This strain is pH tolerant to 3.4, Total SO2 to 40 ppm (red wines), temperature 62 – 77° F and alcohol to 16% (v/v)
• Low level of volatile acidity
• Cinnamoyl Esterase Negative