Beta Malolactic Bacteria

Item No. BETA
O. oeni adapted to high SO₂; positive aroma impact Enoferm Beta TM was isolated in the Abruzzi wine region in Italy. This strain is pH tolerant to 3.2, total SO 2 to 60 ppm, temperature to 14ºC(57ºF) and alcohol to 15% (v/v). The name Beta comes from its capacity to increase levels of
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Description

O. oeni adapted to high SO₂; positive aroma impact

  • Enoferm BetaTM was isolated in the Abruzzi wine region in Italy.
  • This strain is pH tolerant to 3.2, total SO2 to 60 ppm, temperature to 14ºC(57ºF) and alcohol to 15% (v/v).
  • The name Beta comes from its capacity to increase levels of beta-damascenone and beta-ionone which are compounds that contribute floral notes, particularly in Merlot.
  • Benefits from the addition of a malolactic nutrient.

Recommended for use with: Red, White

Specifications
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
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