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Uvaferm Beta™

Activity and varietal aroma, adapted to high SO2 wines

Uvaferm BETA™ was isolated in Italy and is best used to enhance tannin structure and red berry varietal character in reds. The name “Beta” comes from its capacity to increase levels of beta-damascenone and beta-ionone, which contribute floral notes, especially in Merlot. The strain is pH tolerant to 3.2, SO2 tolerant to 60 ppm, temperature tolerant to 14°C (57°F) and alcohol tolerant to 14.5%. BETA™ benefits from the addition of a malolactic nutrient, such as Acti-ML™.

Alkoholtoleranz
15 %

pH Toleranz
>3.2

Gesamt SO₂ Toleranz
< 60 mg/L

Nährstoffbedarf
Hoch

Tolerierte Minimaltemperatur
14 °C

Tolerierte Maximaltemperatur
28 °C

Diacetylbildung bei Co-Inokulation
Niedrig

Sensorischer Einfluss
Fruity Mouthfeel

Impfung nach Ende der alkoholischen Gärung
Mittel bis hoch

Biogene Amine
Nein

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