ENOFERM BETA® Malolactic Bacteria
Loading
Enhanced varietal aroma and diacetyl production ENOFERM BETA® preserves and enhances varietal aromas, increases volume and softness, and can impact the diacetyl levels of wines. It is calledBETA due to it’s production of the fruity and floral compounds β-damascenone and β-ionone. Produces buttery ar
Description
Enhanced varietal aroma and diacetyl production
ENOFERM BETA® preserves and enhances varietal aromas, increases volume and softness, and can impact the diacetyl levels of wines. It is calledBETA 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 Abruzzo region of Italy
Alcohol Tolerance: <15%
pH: >3.2
Total SO2: <60ppm
Temp: >57°F
Frequently used in: Chardonnay, Merlot, Syrah, other medium-bodied red wines with high aromatic potential
Usage: Add directly to wine and 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 - Specification Sheet
BETA - Technical Data Sheet
Lallemand Malolactic Bacteria - Product Declarations
Loading
ENOFERM BETA® Malolactic Bacteria
Enhanced varietal aroma and diacetyl production
ENOFERM BETA® preserves and enhances varietal aromas, increases volume and softness, and can impact the diacetyl levels of wines. It is calledBETA 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 Abruzzo region of Italy
Alcohol Tolerance: <15%
pH: >3.2
Total SO2: <60ppm
Temp: >57°F
Frequently used in: Chardonnay, Merlot, Syrah, other medium-bodied red wines with high aromatic potential
Usage: Add directly to wine and 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 - Specification Sheet
BETA - Technical Data Sheet
Lallemand Malolactic Bacteria - Product Declarations