Robust strain for wide range of conditions

Fresh fruit oriented wines represent a significant part of the wine worlds market share. Generally, this wine style is made from grape varieties with high aromatic potential. Although keeping the fresh fruit character during the winemaking process is challenging, several studies reported that using co-inoculation strategy maintained these fresh fruit characters while avoiding excessive acetic acid and diacetyl production. BETA co-inoc contributes to fresher fruit oriented red and white wines. BETA co-inoc has proofed best compatibility with many selected yeaststrains and showed best synergy and performance when used with a co-inoculation protocol.

Selected by Italian selection from the CRAFT project

• Minimum temperature: 14 °C
• pH tolerance: 3.2
• Alcohol tolerance: 15 %
• Co-inoculation suitability: Very recommended
• Diacetyl production during co-inoculation: Very low
• Cinnamyl esterase activity: 0