Low pH corresponds to high acidity, which is known to kill or inactivate malolactic bacteria. However, Viniflora® CH11 is highly robust when it comes to pH and can perform a fast and reliable malolactic fermentation in low-pH wines (Figure 1). Often, low pH corresponds with a cool climate and thereby a low temperature. Fortunately, Viniflora® CH11’s strong, malolactic activity can also withstand low temperature.
Viniflora® CH11 is an amazing tool for winemakers in cool climates struggling to achieve malolactic fermentation in low-pH wines.
Viniflora® CH11 producess low to medium amounts of diacetyl, keeping the wines lean and elegant.
Viniflora® CH11 is a favored, malolactic bacteria for white wines. However, over recent years winemakers have also become fond of using Viniflora® CH11 in red wines to achieve a high-speed malolactic fermentation (Figure 2).
Viniflora® CH11 gives you speed and a reliable malolactic fermentation, even in low-pH wines.
Viniflora® CH11 can be used for early co-inoculation, late co-inoculation as well as sequential inoculation.
Storage: Freeze-dried cultures should be stored at -18°C (0°F) or below. If the cultures are stored at -18°C (0°F) or below, the shelf life is at least 36 months. At +5°C (41°F) the shelf life is at least 6 months.
