Co-inoculation strain for fresh and fruit-forward wines

BETA CO-INOC™ is a strain of Oenococcus oeni that slowly utilizes malic acid over the course of alcoholic fermentation.

• Produces low levels of diacetyl and volatile acidity

• Slow to start but finishes fast

• Add BETA CO-INOC 24-48 hours post yeast inoculation. Not recommended for use in a sequential MLF

• Isolated from the Abruzzo region of Italy

PRO-TIP: If alcoholic fermentation is sluggish or stuck, it may be necessary to add BACTILESS™ or DELVOZYME® once MLF is finished so that bacteria do not consume sugar and produce VA. This is especially important if the pH is >3.5.