BETA CO-INOC™ Malolactic Bacteria
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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
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 Abruzzo region of Italy
- PRO-TIP: If alcoholic fermentation is sluggish or stuck, it may be necessary to add BACTILESS™ or DELVOZYME® once MLF is finished 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 winesUsage: 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
Lallemand Malolactic Bacteria - Safety Data Sheet
BETA CO-INOC - Specification Sheet
BETA CO-INOC - Technical Data Sheet
Lallemand Malolactic Bacteria - Product Declarations
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BETA CO-INOC™ Malolactic Bacteria
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 Abruzzo region of Italy
- PRO-TIP: If alcoholic fermentation is sluggish or stuck, it may be necessary to add BACTILESS™ or DELVOZYME® once MLF is finished 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 winesUsage: 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
Lallemand Malolactic Bacteria - Safety Data Sheet
BETA CO-INOC - Specification Sheet
BETA CO-INOC - Technical Data Sheet
Lallemand Malolactic Bacteria - Product Declarations