Beta Co-Inoc Malolactic Bacteria

• Specifically selected by Lallemand for reliable performance in co-inoculation of wines with pH >3.2.

• Beta Co-Inoc is added to the juice/must 24-48 hours after yeast inoculation and before alcohol reaches 5% v/v. Recommended  temperature at inoculation is between 18-25°C (64-77°F) and recommended ongoing temperatures are between 15-28°C(59-82°F). A maximum of 80 ppm SO₂ should be added at the crusher. 

• Wines that are co-inoculated result in more fruit-forward wines as diacetyl is consumed by the yeast and bacteria.

• Beta Co-Inoc is often used in the production of Chardonnay wines with fruity (ester) profiles.

Note: In co-inoculation, the health and success of the primary fermentation are keys to success. Factors such as pH, turbidity, temperature and nutrition must be considered. If the primary fermentation is sluggish or stuck, it may be necessary to add lysozyme. This is especially important if the pH is over 3.5. Beta Co-Inoc is not recommended for wines with alcohol potential >15% v/v.