Co-inoculation strain for fresh and fruit-forward wines

BETA CO-INOC™ is recommended for fresh, fruit-forward wines. This strain was specifically selected by Lallemand Oenology for reliablemalic acid consumption, low diacetyl (buttery aromas), and low VA production.

• Slow to start but finishes fast
• Co-inoculation results in faster completion of malolactic fermentation compared to sequential inoculation, meaning wines can be stabilized quicker
• Add BETA CO-INOC 24-48 hours post yeast inoculation. Not recommended for use in a sequential MLF
• Recommended temperature at inoculation is between 18–25°C (64–77°F) and recommended ongoing temperatures are between 14–28°C (57–82°F)
• Oenococcus oeni strain isolated from the Abruzzi region of Italy
• PRO-TIP: If alcoholic fermentation is sluggish or stuck, it may be necessary to add BACTILESS™ or DELVOZYME so that bacteria do not consume sugar and produce VA. This is especially important if the pH is >3.5.

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Alcohol Tolerance: <15%
pH: >3.2
Total SO2 at crush: <60 ppm
Temp: <82°F once alcohol >5% (v/v)
Frequently used in: fresh and fruity white, rosé, and red wines

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Usage: Add directly to pH >3.2 juice/must 24–48 hours after yeast inoculation and before alcohol
reaches 5% (v/v). Once added, mix thoroughly.
Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).

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Downloads
BETA CO-INOC ML BACTERIA - Allergen Statement
BETA CO-INOC ML BACTERIA - Food Safety Statement
BETA CO-INOC ML BACTERIA - Non-GMO Statement
BETA CO-INOC ML BACTERIA - Safety Data Sheet
BETA CO-INOC ML BACTERIA - Technical Data Sheet