Beta Malolactic Bacteria

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
• TSO₂ 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).