Co-inoculation strain for fresh and fruit-forward wines
BETA CO-INOC™ is recommended for fresh, fruit-forward wines. This strain was specifically selected by Lallemand Oenology for reliable malic acid consumption, low diacetyl (buttery aromas), and low VA production.
- Slow to start but finishes fast
- Co-inoculation results in faster completion of malolactic fermentation compared to sequential inoculation, meaning wines can be stabilized quicker
- Add BETA CO-INOC 24-48 hours post yeast inoculation. Not recommended for use in a sequential MLF
- Recommended temperature at inoculation is between 18–25°C (64–77°F) and recommended ongoing temperatures are between 14–28°C (57–82°F)
Oenococcus oeni strain isolated from the Abruzzi region of Italy
PRO-TIP: If alcoholic fermentation is sluggish or stuck, it may be necessary to add BACTILESS™ (500 g) | Scott Laboratories or DELVOZYME® (Lysozyme) (5 kg) | Scott Laboratories so that bacteria do not consume sugar and produce VA. This is especially important if the pH is >3.5.
*** 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 ***