A secondary malolactic fermentation, in which malic acid is converted to lactic acid, can offer further complexity and stability to cider and perry. Whether a traditional, light-bodied or fruit-driven brew, malolactic bacteria can be used to further enhance flavors and aromas, such as fruit or diacetyl, and can soften the perception of acid. Chr. Hansen’s Viniflora® bacteria is pure Oenococcus oeni and is available in a direct inoculation format.
Viniflora® Oenos™ is a freeze-dried, direct inoculation starter culture of Oenococcus oeni. It has an excellent all around tolerance towards pH, alcohol, temperature and SO2.