Diacetyl production and enhanced varietal aromaENOFERM BETA™ preserves and enhances varietal aromas, increases volume and softness, and can impact the diacetyl levels of wines. It is called BETA due to it’s production of the fruity and floral compounds β-damascenone and β-ionone.
Alcohol Tolerance: <15%
Total SO2: <60ppm
Frequently used in: Chardonnay, Merlot, Syrah, other medium-bodied red wines with high aromatic potential
Usage: Add directly to wine and 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).
DownloadsBeta Malolactic Bacteria - Allergen Statement
Beta Malolactic Bacteria - Food Safety Statement
Beta Malolactic Bacteria - Non-GMO Statement
Beta Malolactic Bacteria - Safety Data Sheet
Beta Malolactic Bacteria - Technical Data Sheet