BETA CO-INOC™ Malolactic Bacteria
Please scroll down to view the available product sizes 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),
Description
Please scroll down to view the available product sizes
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 wines Last 1/4 fermentation: <75°F if malic acid is still present
Usage: 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
BETA CO-INOC ML BACTERIA - Allergen Statement
BETA CO-INOC ML BACTERIA - Food Safety Statement
BETA CO-INOC ML BACTERIA - Non-GMO Statement
BETA CO-INOC ML BACTERIA - Safety Data Sheet
BETA CO-INOC ML BACTERIA - Technical Data Sheet
BETA CO-INOC™ Malolactic Bacteria
Please scroll down to view the available product sizes
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 wines Last 1/4 fermentation: <75°F if malic acid is still present
Usage: 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
BETA CO-INOC ML BACTERIA - Allergen Statement
BETA CO-INOC ML BACTERIA - Food Safety Statement
BETA CO-INOC ML BACTERIA - Non-GMO Statement
BETA CO-INOC ML BACTERIA - Safety Data Sheet
BETA CO-INOC ML BACTERIA - Technical Data Sheet