Product details


Uvaferm Beta™

Red Wine

White Wine

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™.

Alcohol Tolerance
15 %

pH Tolerance

SO₂ Total Tolerance
< 60 mg/L

Nutrient Demand

Min. Temperature Tolerance
14 °C

Max. Temperature Tolerance
28 °C

Diacetyl Production during co-Inoculation

Sensory Impact
Fruity Mouthfeel

Diacetyl Production by Post AF Inoculation
Moderate to High

Biogenic Amines

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