Nutrients / Protectors
Specific Inactivated Yeasts
Robust strain for wide range of conditionsFresh 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 proofed best compatibility with many selected yeast strains and showed best synergy and performance when used with a co-inoculation protocol.
SO₂ Total Tolerance
Min. Temperature Tolerance
Diacetyl Production during co-Inoculation