UVAFERM BETA™
(Oenococcus oeni)

Activity and varietal aroma, adapted to high SO2 wines

Process

MBR

Brand

UVAFERM

Not all products are available in all markets nor associated claims in all regions.

Technical Data Sheet Additional Information Request information

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 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

First name*

Last name*

Company*

City (optional)

Email*

Phone number (optional)

Message*

I accept to be contacted by a Lallemand representative.*

I accept to receive Lallemand newsletter and its bulletins.