BETA CO-INOC� is recommended for fresh, fruit-forward wines. This strain was specifically selected by Lallemand Oenology for reliable malic acid consumption, low diacetyl (buttery aromas), and low VA production.

� Slow to start but finishes fast
� Co-inoculation results in faster completion of malolactic fermentation compared to sequential inoculation, meaning wines can be stabilized quicker
� Add BETA CO-INOC 24-48 hours post yeast inoculation. Not recommended for use in a sequential MLF
� Recommended temperature at inoculation is between 18�25�C (64�77�F) and recommended ongoing temperatures are between 14�28�C (57�82�F)
� Oenococcus oeni strain isolated from the Abruzzi region of Italy

PRO-TIP: If alcoholic fermentation is sluggish or stuck, it may be necessary to add DELVOZYME so that bacteria do not consume sugar and produce VA. This is especially important if the pH is >3.5.

Usage
Add directly to pH >3.2 juice/must 24�48 hours after yeast inoculation and before alcohol reaches 5% (v/v). Once added, 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)