Co-inoculation strain of Oenococcus oeni for fresh and fruit-forward wines (White, Red, Rosé).
This bacteria strain was specifically selected by Lallemand Oenology for reliable malic acid consumption when added to juice/must 24-48 hours after yeast inoculation. BETA CO-INOC is not recommended for use in a sequential MLF.
This strain is a low diacetyl (low buttery aromas) and low VA producer.
BETA CO-INOC is added directly to pH>3.2 juice/must 24–48 hours after yeast inoculation and before alcohol reaches 5% (v/v). Recommended temperature at inoculation is between 18–25°C(64–77°F) and recommended ongoing temperatures are between 14–28°C(57–82°F). Total SO2 at crusher should not exceed 60 ppm.
In co-inoculation fermentations, the health and success of the alcoholic fermentation are keys to success. Factors such as pH, turbidity, temperature and nutrition must be considered. If alcoholic fermentation is sluggish or stuck, it may be necessary to add BACTILESS™, or Lysozyme. This is especially important if the pH is >3.5. BETA CO-INOC is not recommended for wines with alcohol potential >15% (v/v).
Wine Condition Tolerances:
- Alcohol: <15%
- pH: >3.2
- TSO₂ at Crush: <60 ppm
- Temperature: <82°F once alcohol >5% (v/v)
Add directly to juice 24-48 hours after yeast inoculation and mix thoroughly.
Dated expiration. For short term (<18 months) store at 4°C(39°F). For long term (>18 months) store at –18°C(0°F).