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Sometimes you need to know the last things first.  This culture is added AFTER the fermentation or at the end of the primary.  It may influence your yeast selection.


The use of Citric Acid or Lalvin EC 1118 and BM 4 x4 yeast is not recommended if you intend to have a Malolactic fermentation. EC-1118 produces SO2 that can interfer with a malolactic fermentation.

Viniflora Oenos Malo-lactic Culture, 1.5 gram packet. The 1.5 gram sizes can be added directly into up to 65 gallons of wine; simply dump in and stir. Optimum use is just before the end of fermentation or shortly thereafter. Store it in your refrigerator if you will be using it within 3 months, otherwise use a freezer for 36 months. Use the whole packet the day you open it.



1.      Vinaflora Oenos from Chris Hansen’s Lab is a new generation malolactic culture, which doesn’t require preparation like other strains.  It is added directly to your wine with no hassle in preparation.  It is a pure culture of Leuconostoc Oeanos DSM 7008. 

2.      The 2-gram packet is rated to inoculate up to 250 liters (65 gallons). 

3.      Storage:  When you receive this packet of culture, be sure to put it in your freezer.  It may be refrigerated if use is within a month. 

4.      The optimum time to inoculate the wine is immediately after fermentation has finished.  Actively growing yeast produce substance that will inhibit the bacteria.    However, you don’t want to wait too long after fermentation is over because you don’t want much sulfur dioxide in the wine when you add the culture. 

5.      The best performance is best achieved in wine temperatures greater than 61oF or 16oC.  Temperatures below 58oF or 14oC strongly inhibit MLF (malolactic fermentation). 

6.      One cannot add too much excess bacteria to a wine.  However, do not try to stretch the culture beyond it rated gallonage. 

7.      Before adding the culture, stir the wine very well. 


8.   Give it as little air contact as possible and DO NOT hydrate it in water first.

You may add it to a little wine immediately upon opening to make dividing among batches easier.   Add the culture or culture-wine mix directly to the wine immediately.    Stir the wine on and off for at least 20 minutes after adding the culture.  


OPTIMUM Wine conditions  

1.         SO2 

¨      Total:  less than 30 ppm (Do not exceed 40 ppm) 

¨      Free:  less than 10 ppm 

¨      IDEAL:   NO SO2, when wine conditions allow, use quality fruit, no rotten grapes 


2.            Fermentation:  Ensure sufficient level of nutrients.  Select a yeast with low SO2 production.  To minimize the risk of starter culture failure due to inhibition by yeast and production of large amounts of acetic acid, we recommend inoculating near the end or after alcoholic fermentation.  (Optimum alcohol level is below 14%.). 

        ¨   Avoid inhibition by yeast during alcoholic fermentation.  Preferably malolactic starter cultures should be inoculated after completion of alcoholic fermentation.  Do not inoculate the wines during active yeast fermentation unless you have achieved successful results in the past and are willing to take this risk.


3.         pH:         Malolactic starter cultures perform best in wine of greater than pH 3.1. 


4.         Wine Temperature:  Performance is best achieved in wine temperatures greater than 16oC or 61oF.  Temperatures below 14oC  (58oF) strongly inhibit MLF. 


5.              Temperature for storage:  Unopened freeze-dried cultures may be stored in the refrigerator at about 35 – 39oF (2-4oC) up to 6 months.  Long-term storage is possible in your freezer at below 7oC or 30oF.  Once opened it must be used. 


ª For further information there is an excellent article in the November/December 1990 issue of Vineyard and Winery Management submitted by Sibylle A. Drieger, Walter P. Hammes, and Thomas Henick-Kling entitled Management of Malolactic Fermentation Using Starter Cultures. 


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