Beta Malolactic Bacteria

Item No. 98-BETA

Oenococcus oeni adapted to high SO2 with positive aroma impact Enoferm Beta™ was isolated in the Abruzzi wine region of Italy. Its name comes from its capacity to increase levels of beta-damascenone and beta-ionone which are compounds that contribute floral notes, particularly in Merlot. Beta
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Description
Oenococcus oeni adapted to high SO2 with positive aroma impact

Enoferm Beta™ was isolated in the Abruzzi wine region of Italy. Its name comes from its capacity to increase levels of beta-damascenone and beta-ionone which are compounds that contribute floral notes, particularly in Merlot. Beta contributes fruity and berry notes in Cabernet Sauvignon and can enhance diacetyl in white wines when used in a sequential fermentation.

Beta benefits from the addition of a malolactic nutrient.

Usage

Add directly to wine and mix thoroughly.

Storage

Dated expiration. For short term (<18 months) store at 4°C(40°F). For long term (>18 months) store at -18°C(0°F).
Specifications
Brand Lallemand
ML Addition Method Direct Addition
Alcohol Tolerance 15%
Minimum Temperature 14°C
Nutrient Demand High
pH Limit > 3.2
Total SO2 Limit (mg/L) < 60
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