Viniflora® Oenos™ 2.0 is a Oenococcus oeni selected for faster malolactic fermentation. Viniflora® Oenos™ 2.0 was launched in 2014 as a new generation of Viniflora® Oenos™. Viniflora® Oenos™ 2.0 fits the same specifications as Viniflora® Oenos™. However, it was selected for even faster malolactic fermentation. This means that when a winemaker desires a fast, efficient and reliable malolactic fermentation Viniflora® Oenos™ 2.0 should be the first choose.

Characteristics:
The go-to malolactic bacteria for safety and speed in a broad variety of wine styles
Produces a medium amount of diacetyl
Goes well with most grape varieties, but is mainly used in Cabernet Sauvignon, Syrah, Merlot, Malbec, Pinot noir, Gamay, Nebbiolo, Carignan, Tempranillo and Chardonnay
Can be used for early co-inoculation, late co-inoculation as well as sequential inoculation

Key Features:
Recommended for white and 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 3.2, Total SO2 to 40 ppm, temperature 62 – 77 ͦF and alcohol to 15% (v/v)
Low level of volatile acidity
Cinnamoyl Esterase Negative