Uvaferm Beta™
(Oenococcus oeni)
Activity and varietal aroma, adapted to high SO2 wines
Process
MBR
Brand
Uvaferm
Product details
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%. BETA™ benefits from the addition of a malolactic nutrient, such as Acti-ML™.
Selected by Italian selection from the CRAFT project
Wine types
Technical information
- Minimum temperature: 14 °C
- pH tolerance: >3.2
- Alcohol tolerance: 15 %
- Co-inoculation suitability: Very-recommended
- Diacetyl production during co-inoculation: Low
- Diacetyl production post af inoculation: Moderate-to-high
- Sensory impact: Fruity Mouthfeel
- Cinnamyl esterase activity: 0
Product documentation
Related products
Lalvin VP41™
Enhances complexity and mouthfeel, adapted to high alcohol wines
PN4™
The Rocket
Alpha 1-Step™
Structure and fruit, adapted to high alcohol wines