Original: $153.99
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$53.90The Story
Co-inoculation strain for fresh and fruit-forward wines
BETA CO-INOC™ is a strain of Oenococcus oeni that slowly utilizes malic acid over the course of alcoholic fermentation.
- Produces low levels of diacetyl and volatile acidity
- Slow to start but finishes fast
- Add BETA CO-INOC 24-48 hours post yeast inoculation. Not recommended for use in a sequential MLF
- Isolated from the Abruzzo region of Italy
PRO-TIP: If alcoholic fermentation is sluggish or stuck, it may be necessary to add BACTILESS™ or DELVOZYME® once MLF is finished so that bacteria do not consume sugar and produce VA. This is especially important if the pH is >3.5.
Alcohol Tolerance: <15%
pH: >3.2
Total SO2 at crush: <60 ppm
Temp:
At inoculation: 18–30°C (64–86°F)
During fermentation: 14–27°C (57–81°F)
Last 1/4 fermentation: <75°F if malic acid is still present
Frequently used in: fresh and fruity white, rosé, and red wines
Usage: Add directly to pH >3.2 juice/must 24–48 hours after yeast inoculation and before alcohol reaches 5% (v/v). Once added, mix thoroughly.
Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).
Description
Co-inoculation strain for fresh and fruit-forward wines
BETA CO-INOC™ is a strain of Oenococcus oeni that slowly utilizes malic acid over the course of alcoholic fermentation.
- Produces low levels of diacetyl and volatile acidity
- Slow to start but finishes fast
- Add BETA CO-INOC 24-48 hours post yeast inoculation. Not recommended for use in a sequential MLF
- Isolated from the Abruzzo region of Italy
PRO-TIP: If alcoholic fermentation is sluggish or stuck, it may be necessary to add BACTILESS™ or DELVOZYME® once MLF is finished so that bacteria do not consume sugar and produce VA. This is especially important if the pH is >3.5.
Alcohol Tolerance: <15%
pH: >3.2
Total SO2 at crush: <60 ppm
Temp:
At inoculation: 18–30°C (64–86°F)
During fermentation: 14–27°C (57–81°F)
Last 1/4 fermentation: <75°F if malic acid is still present
Frequently used in: fresh and fruity white, rosé, and red wines
Usage: Add directly to pH >3.2 juice/must 24–48 hours after yeast inoculation and before alcohol reaches 5% (v/v). Once added, mix thoroughly.
Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).
