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UVAFERM BETA™
(Oenococcus oeni)

Activity and varietal aroma, adapted to high SO2 wines

  • Suitable for organic wine (EU 2018/848)
  • Suitable for NOP
  • Vegan
Process
MBR
Brand
UVAFERM
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Product detailsWine typesTechnical informationProduct documentation
Product DescriptionDocumentation

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

Red
White

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

Documentation

Technical datasheetSpecification datasheetSafety datasheetProduct declaration

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