UVAFERM BETA™
(Oenococcus oeni)
Activity and varietal aroma, adapted to high SO2 wines
Prozess
MBR
Marke
UVAFERM
Produktdetails
UVAFERM BETA™ was isolated in Italy and is best used to enhance tannin structure and red berry varietal character in reds. The name “BETA comes from its capacity to increase levels of beta-damascenone and beta-ionone, which contribute floral notes, especially in Merlot. The strain is pH tolerant to 3.2, SO2 tolerant to 60 ppm, temperature tolerant to 14°C (57°F) and alcohol tolerant to 14.5%. UVAFERM BETA™ benefits from the addition of a malolactic nutrient, such as Acti-ML™.
Ausgewählt von Italian selection from the CRAFT project
Weintyp
Technische Information
- Mindesttemperatur: 14 °C
- pH toleranz : >3.2
- Alkohol toleranz : 15 %
- Kompatibilität mit Co-Inokulation: Nachdrücklich empfohlen
- Diacetylproduktion während der Koinokulation: Niedrig
- Diacetylproduktion nach AG-Impfungen: Mittel bis hoch
- Sensorische auswirkungen : Fruity, Mouthfeel
- Zimtsäureesterase-Aktivität: 0
Produktdokumentation
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