Beta Malolactic Bacteria

Item No. BETA
Oenococcus oeni for increased diacetyl production, fruit and floral expression, and tannin integration (White, Red). ENOFERM BETA™ preserves and enhances varietal aromas, increases volume and softness, and can impact the diacetyl levels of wines. In white wines buttery aromas and flavors are
Price
From:
$24.20
Per Each
Excl. Tax
Backorder 1 in stock Available
Each
Product is not available for purchase online. Please contact us for more information.
Description

Oenococcus oeni for increased diacetyl production, fruit and floral expression, and tannin integration (White, Red).


ENOFERM BETA™ preserves and enhances varietal aromas, increases volume and softness, and can impact the diacetyl levels of wines. In white wines buttery aromas and flavors are produced. If the wine is left on the lees, the buttery notes are decreased and tropical fruit aromas like pineapple and mango are evident. In red wines, BETA is used to support tannin structure and red fruit flavors. Compounds such as beta-damascenone and beta-ionone are increased, contributing floral and berry notes.

BETA was isolated in the Abruzzi wine region of Italy for its robustness and aromatic enhancement while respecting grape varietal characteristics.  BETA is a high nutrient demanding strain and benefits from the addition of either ACTI-ML™ or ML RED BOOST™.

Wine Condition Tolerances:

  • Alcohol: <15%
  • pH: >3.2
  • TSO at Crush: <50 ppm
  • Temperature: >57°F

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).
Specifications
Alcohol Tolerance 15% ABV
Minimum Temperature 14°C (57°F)
ML Addition Method Direct Addition
Nutrient Demand High
pH Tolerance 3.2
SO2 Tolerance 60ppm Total
    Loading
    Loading