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Diacetyl production and enhanced varietal aroma

ENOFERM 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.
  • Produces buttery aromas and flavors in white wines. If the wine is left on the lees, the buttery notes are decreased and tropical fruit aromas like pineapple and mango are revealed
  • Supports tannin structure and red fruit, berry, and floral notes in red wines
  • BETA is a high nutrient-demanding strain and benefits from the addition of either Acti-ML™, OPTI-MALO BLANC™ or ML RED BOOST™
  • Selected for its robustness and aromatic enhancement while respecting grape varietal characteristics
  • Oenococcus oeni isolated from the Abruzzi region of Italy

Alcohol Tolerance: <15%
pH: >3.2
Total SO2: <60ppm
Temp: >57°F
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).


Beta 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