BETA CO-INOC™ Malolactic Bacteria 25 hL (660 gal) dose

Item No.15617
Price $123.6
Per Each
Excl. Tax
Available
Each

Description

Co-inoculation strain for fresh and fruit-forward wines

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
  • 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 BACTILESS™ or DELVOZYME® so that bacteria do not consume sugar and produce VA. This is especially important if the pH is >3.5.

Alcohol Tolerance: <15%
pH: >3.2
Total SO2 at crush: <60 ppm
Temp:
At inoculation: 18–25°C (64–77°F)
During fermentation: 14–28°C (57–82°F)
Last 1/4 fermentation: <75°F if malic acid is still present
Frequently used in: fresh and fruity white, rosé, and red wines

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).
Downloads
BETA CO-INOC ML BACTERIA - Allergen Statement
BETA CO-INOC ML BACTERIA - Food Safety Statement
BETA CO-INOC ML BACTERIA - Non-GMO Statement
BETA CO-INOC ML BACTERIA - Safety Data Sheet
BETA CO-INOC ML BACTERIA - Technical Data Sheet

Specifications

Brand
Lallemand
Alcohol Tolerance
15% ABV
Minimum Temperature
14°C (57°F)
ML Addition Method
Direct Addition
Nutrient Demand
High
pH Tolerance
3.2
SO2 Tolerance
60ppm Total

BETA CO-INOC™ Malolactic Bacteria 25 hL (660 gal) dose

Item No.15617
Price $123.6
Per Each
Excl. Tax
Available
Each

Co-inoculation strain for fresh and fruit-forward wines

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
  • 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 BACTILESS™ or DELVOZYME® so that bacteria do not consume sugar and produce VA. This is especially important if the pH is >3.5.

Alcohol Tolerance: <15%
pH: >3.2
Total SO2 at crush: <60 ppm
Temp:
At inoculation: 18–25°C (64–77°F)
During fermentation: 14–28°C (57–82°F)
Last 1/4 fermentation: <75°F if malic acid is still present
Frequently used in: fresh and fruity white, rosé, and red wines

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).
Downloads
BETA CO-INOC ML BACTERIA - Allergen Statement
BETA CO-INOC ML BACTERIA - Food Safety Statement
BETA CO-INOC ML BACTERIA - Non-GMO Statement
BETA CO-INOC ML BACTERIA - Safety Data Sheet
BETA CO-INOC ML BACTERIA - Technical Data Sheet

Specifications

Brand
Lallemand
Alcohol Tolerance
15% ABV
Minimum Temperature
14°C (57°F)
ML Addition Method
Direct Addition
Nutrient Demand
High
pH Tolerance
3.2
SO2 Tolerance
60ppm Total