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
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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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