Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Italian selection from the CRAFT project
Specie
Oenococcus oeni
Red Wine
White 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
>3.2
SO₂ Total Tolerance
< 60 mg/L
Nutrient Demand
High
Min. Temperature Tolerance
14 °C
Max. Temperature Tolerance
28 °C
Diacetyl Production during co-Inoculation
Low
Sensory Impact
Fruity
Mouthfeel
Diacetyl Production by Post AF Inoculation
Moderate to High
Biogenic Amines
No
