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
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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