Enoferm Beta Dry Malolactic Wine Bacteria, 2.5g

Oenococcus oeni adapted to high SO2 with positive aroma impact Enoferm Beta™ was isolated in the Abruzzi wine region of Italy. Its name comes from its capacity to increase levels of beta-damascenone and beta-ionone which are compounds that contribute floral notes, particularly in Merlot. Beta contributes fruity and berry notes in Cabernet Sauvignon and can enhance diacetyl in white wines when used in a sequential fermentation. Technical Information: Alcohol Tolerance: 15% pH Tolerance: > 3.2 SO₂ Total Tolerance: <60 mg/L Nutrient Demand: High Min. Temperature Tolerance: 14 °C (57°F) ML Addition Method: Direct Addition 2.5g package BETA Data Sheet