Beta Co-Inoc™
(Oenococcus oeni)

BETA co-inocTM has been studied and chosen for its capacity to help to en-hance fresher fruit oriented red and white wine styles.

  • Suitable for organic wine (EU 2018/848)
  • Suitable for NOP
  • Vegan

Product detailsWine typesTechnical informationProduct documentation
Product DescriptionDocumentation

Product details

Fresh fruit oriented wines represent a significant part of the wine worlds market share. Generally, this wine style is made from grape varieties with high aromatic potential. Although keeping the fresh fruit character during the winemaking process is challenging, several studies reported that using co-inoculation strategy maintained these fresh fruit characters while avoiding excessive acetic acid and diacetyl production. BETA co-inoc contributes to fresher fruit oriented red and white wines. BETA co-inoc has demonstrated good compatibility with many selected yeast strains and showed best synergy and performance when used with a co-inoculation protocol.

Selected by Italian selection from the CRAFT project

Wine types


Technical information

  • Minimum temperature: 14 °C
  • pH tolerance: 3.2
  • Alcohol tolerance: 15 %
  • Co-inoculation suitability: Very recommended
  • Diacetyl production during co-inoculation: Very low
  • Sensory impact: High intensity of fresh fruit
  • Cinnamyl esterase activity: 0

Product documentation