Viniflora® is a range of malolactic cultures developed to control and optimise malolactic fermentation in winemaking. The use of Viniflora® cultures enables fast, safe, and reproducible malolactic fermentation, helping reduce processing time, operational costs, and microbiological risks in wineries.

Category:

Features

  • Direct inoculation without propagation steps;
  • Stable activity at high alcohol concentrations;
  • Good performance at elevated fermentation temperatures;
  • Compatible with co-inoculation or sequential inoculation;
  • Effective control of unwanted microflora.

Advantages

  • Significant reduction in malolactic fermentation time;
  • Lower energy consumption (heating, pumping, handling);
  • Reduced labour and processing costs;
  • Minimal wine losses by eliminating unnecessary transfers;
  • Lower risk of contamination and microbiological defects;
  • Consistent and reproducible quality from batch to batch.

Applicability

Viniflora® cultures are recommended for:

  • red wines,
  • white wines where malolactic fermentation is desired,
  • high-alcohol wines,
  • artisanal and industrial wineries,
  • winemaking processes focused on efficiency and sustainability.

Application Technologies: 

Co-inoculation

  • rapid initiation of malolactic fermentation;
  • reduced total winemaking time;
  • superior microflora control.

Sequential inoculation

  • applied after alcoholic fermentation;
  • requires careful monitoring;
  • longer overall process duration.