Beta
O. oeni adapted to high SO2; positive aroma impac
Red, White
#35-150582.5 hL (66 gal) dose
#35-15058A25 hL (660 gal) dose
#35-15058B250 hL (6,600 gal) dose
Enoferm Beta™ was isolated in the Abruzzi wine region of Italy.
This strain is pH tolerant to 3.2, total SO2 to 60 ppm, temperature down to 14°C(57°F) and alcohol to 15% (v/v).
The name Beta comes from its capacity to increase levels of betadamascenone and beta-ionone which are compounds that contribute floral notes, particularly in Merlot. In trials, winemakers have found pronounced fruity and berry notes in Cabernet Sauvignon and Merlot, when compared to the control. Beta can also be found to enhance diacetyl in white wines when used in a sequential fermentation. Benefits from the addition of a malolactic nutrient.
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