Weinhefen
Weinbakterien
Hefenährstoffe und Protektoren
Spezielle Nicht-Aktivierte Hefen
Enzyme
Chitosan
Kompetenz im Weinberg
Italian selection from the CRAFT project
Spezies
Oenococcus oeni
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