Beta Co-Inoc Malolactic Bacteria
Item No.
BETACO
Co-inoculation of yeast and malolactic bacteria results in more fruit-forward wines, as diacetyl is consumed by the yeast and bacteria. Beta Co-Inoc has been specifically selected by Lallemand for reliable performance in co-inoculation of wines with pH greater than 3.2. Beta Co-Inoc is added
Description
Co-inoculation of yeast and malolactic bacteria results in more fruit-forward wines, as diacetyl is consumed by the yeast and bacteria. Beta Co-Inoc has been specifically selected by Lallemand for reliable performance in co-inoculation of wines with pH greater than 3.2.
Beta Co-Inoc is added to the juice/must 24-48 hours after yeast inoculation and before alcohol reaches 5% v/v. Recommended temperature at inoculation is between 18-25°C (64-77°F) and recommended ongoing temperatures are between 15-28°C (59-82°F).
SO2 additions at crush should be limited to 80 ppm.
**ITEM MUST SHIP NEXT DAY AIR**
Specifications
| Brand | Lallemand |
| Minimum Temperature Range | 10°C - 15°C |
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