To use Viniflora CH16, start by sprinkling the dry bacteria directly into the wine after alcoholic fermentation has completed. It's important to do this immediately to ensure the bacteria can start working effectively.
When adding the bacteria, make sure to avoid oxygen pickup as this can negatively impact the wine. You can either stir it in gently or circulate it using anaerobic pumping. The goal is to mix it thoroughly without introducing any oxygen.
During the process, it's recommended to keep the packaging sealed as much as possible. This helps to maintain the quality and effectiveness of the bacteria.
Personally, I have used Viniflora CH16 in my winemaking journey and found it to be a reliable and effective product. The instructions provided by the manufacturer were clear and easy to follow. Sprinkling the bacteria directly into the wine was a simple process, and I made sure to do it as soon as alcoholic fermentation was complete.
I opted to stir the bacteria into the wine gently, ensuring a thorough mix without causing any oxygen pickup. This step is crucial, as the bacteria need to be evenly distributed throughout the wine for optimal results.
In my experience, using anaerobic pumping to circulate the bacteria can also be an effective method. This ensures that the bacteria are evenly dispersed throughout the wine, promoting a consistent and complete malolactic fermentation.
By keeping the packaging sealed during the process, I was able to maintain the integrity and effectiveness of the Viniflora CH16 bacteria. This is important as any exposure to air can reduce the viability of the bacteria and potentially impact the quality of the wine.
The usage of Viniflora CH16 is a straightforward process that, when followed correctly, can contribute to a successful malolactic fermentation. It's important to carefully read and follow the instructions provided by the manufacturer to ensure the best results.