Oenococcus oeni for use in co-inoculation
Enoferm Beta Co-Inoc™ was specifically selected by Lallemand for reliable performance in co-inoculation of wines with pH >3.2. Not recommended for use in a sequential MLF.
Wines that are co-inoculated have a more fruit-forward profile due to diacetyl consumption by yeast and bacteria.
Beta Co-Inoc is added to the 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 15–28°C(59–82°F). Total SO2 at crusher should not exceed 50 ppm.
Note: In co-inoculation, the health and success of the primary fermentation are keys to success. Factors such as pH, turbidity, temperature and nutrition must be considered. Beta Co-Inoc is not recommended for wines with alcohol potential >15% (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(40°F). For long term (>18 months) store at –18°C(0°F).