O. oeni adapted to high SO₂; positive aroma impact
- Enoferm BetaTM was isolated in the Abruzzi wine region in Italy.
- This strain is pH tolerant to 3.2, total SO2 to 60 ppm, temperature to 14ºC(57ºF) and alcohol to 15% (v/v).
- The name Beta comes from its capacity to increase levels of beta-damascenone and beta-ionone which are compounds that contribute floral notes, particularly in Merlot.
- Benefits from the addition of a malolactic nutrient.
*** We highly recommend that you choose an overnight delivery option on all Malolactic Bacteria (regardless of your geographic location). We do not ship perishable items on Fridays or the day before a holiday. Lodi Wine Lab can not guarantee carrier shipping times ***