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O. oeni adapted to high SO2; positive aroma impact
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.
Beta benefits from the addition of a malolactic nutrient.