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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™.

Alcohol Tolerance
15 %

pH Tolerance
>3.2

SO₂ Total Tolerance
< 60 mg/L

Nutrient Demand
High

Min. Temperature Tolerance
14 °C

Max. Temperature Tolerance
28 °C

Suitability for co-Inoculation
Very recommended

Diacetyl Production during co-Inoculation
Low

Sensory Impact
Fruity Mouthfeel

Diacetyl Production by Post AF Inoculation
Moderate to High

Biogenic Amines
No

Documentation

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