Beta Malolactic Bacteria

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Oenococcus oeni adapted to high SO2 with positive aroma impact

ENOFERM BETA™ preserves and enhances varietal aromas, increases volume and softness, and can impact the diacetyl levels of wines. It is called BETA due to it’s production of the fruity and floral compounds β-damascenone and β-ionone.

• Produces buttery aromas and flavors in white wines. If the wine is left on the lees, the buttery notes are decreased and tropical fruit aromas like pineapple and mango are revealed
• Supports tannin structure and red fruit, berry, and floral notes in red wines
• BETA is a high nutrient-demanding strain and benefits from the addition of either ACTI-ML™, OPTI-MALO BLANC™ or ML RED BOOST™
• Selected for its robustness and aromatic enhancement while respecting grape varietal characteristics
Oenococcus oeni isolated from the Abruzzi region of Italy

Add directly to wine 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).

Beta - Allergen Statement
Beta - Food Safety Statement
Beta - Non-GMO Statement
Beta - Safety Data Sheet
Beta - Specification Sheet
Beta - Technical Data Sheet