Fermentation Solutions

Wine making and Brewing Supply Store
2507 Winchester Blvd. Campbell, CA 95008

August 11, 2005

Viniflora Malolactic Culture
for Winemakers

Following are some tips, for winemakers, on using Viniflora Malolactic freeze-dried culture. Previous culture's dried or liquid often raised the question of whether they actually started.  The Viniflora brand Malolactic culture was introduced in 1993. Today, it is the preferred malolactic culture for winemakers.  A chromatography test has been the traditional way of determining the start or finish of malolactic conversion.  A new test method from Accuvin makes testing malolatic easier and more practical than the Chromatography method. One Quick Test determines if malolatic started and another Quick Test tells you how much malic acid needs to be converted.

Viniflora is a freeze-dried pure culture of selected strain of Leuconostoc oenos.  More commonly referred to as a malolactic culture or ML. Winemakers disperse it directly into the wine for a safe and reliable malolactic fermentation minimizing the risk associated with spontaneous malolactic fermentation. The unique advantage of the Viniflora is direct inoculation without starters - not even reactivating or rehydrating is required.

1. Do not open the pouch until ready for use.
2. Always keep the pouch cool (refrigerator or freezer) until ready for use.
   It can be stored for 6 months in the refrigerator or in the freezer for years.
3. Leave the sealed pouch at room temperature for 15 minutes before adding.
4. Sprinkle the dry culture directly into the wine immediately upon opening the pouch.
   Stir the wine continuously until you are assured it is thoroughly mixed.
5. Add to the wine in the 65°-75° F temperature range.  
6. Use the entire contents of the pouch upon opening. Do not save the contents of the open pouch.
7. The alcohol should be less than 14%.
8. The pH should not be less than 3.1.
9. Limit SO₂ at crush as much as possible.  The maximum limits should be 70 ppm for red wine and 40 ppm for white wine.
10. Do not add more SO₂ until the malolactic conversion has finished.
    
11. It typically takes less than 30 days to complete ML for  reds and less than 40 days for whites.
12. For Diacetyl buttery flavor: Rack and clarify before adding ML.  Stabilize upon reaching your desired flavor.
    For No Diacetyl:  Do not rack off the lees or stabilize until the diacetyl flavor is gone.
    
    

Red Wine: Add ML after pressing or alcohol fermentation.  Avoid temperatures greater then 77° F.  The ideal temperature is 74°. 
White Wine: Add just before barrel aging or at the first racking.  Keep the temperature as close as possible to 74° F.  Add Bactivaid (Leucofood)  nutrient to aid the ML. 

CH35 White Wine ML

The Viniflora and CH35 malolactic cultures  are available at the Fermentation Solutions store in a size good for up to a 66 gallons. Bactivaid (Leucofood) ML nutrient is also available at the Fermentation Solutions.

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