Oenococcus oeni

Oenococcus oeni is a Gram-positive lactic acid bacterium of the family Leuconostocaceae, naturally present on grapes and in wine, and the principal species responsible for malolactic fermentation in winemaking. The organism converts L-malic acid into L-lactic acid and carbon dioxide, lowering the acidity of the wine. Nustras supplies Oenococcus oeni as a freeze-dried bacterial culture in powder form, used as a malolactic starter culture.

The culture is formulated into malolactic starter preparations for red, white and sparkling wine production, into cider and fruit-wine fermentation, and into research and pilot-scale fermentation work.

The material is a freeze-dried culture on a food-grade carrier, supplied as a free-flowing powder. Viable count is standardised to specification and determined by plate count, with identity confirmed by microscopy and molecular identification; moisture and heavy-metal and microbial limits are supplied to specification and confirmed on each lot's certificate of analysis.

Nustras supplies Oenococcus oeni in bulk commercial quantities, in sealed moisture-barrier sachets within cartons, to winemakers, manufacturers and formulators internationally, with a certificate of analysis, specification sheet and country-of-origin documentation on every lot. Oenococcus oeni cultures are an accepted oenological practice in major wine-producing markets; buyers confirm the permitted use and labelling for their application. Contact us for grade, pricing per kilogram and lead time.