Detecting your location...

Lallemand | BETA CO-INOC™ | Dry Malolactic Bacteria | 25 hL / 660 Gallon Dose

    Description

    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.

    Alcohol Tolerance: <15%
    pH: >3.2
    Total SO2 at crush: <60 ppm
    Temp:
    At inoculation: 18–30°C (64–86°F)
    During fermentation: 14–27°C (57–81°F)
    Last 1/4 fermentation: <75°F if malic acid is still present
    Frequently used in: fresh and fruity white, rosé, and red wines

    Usage: Add directly to pH >3.2 juice/must 24–48 hours after yeast inoculation and before alcohol reaches 5% (v/v). Once added, mix thoroughly.

    Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).

    Lallemand | BETA CO-INOC™ | Dry Malolactic Bacteria | 25 hL / 660 Gallon Dose

      Product form

      SKU: DYWM907

      $153.99

      Calculating shipping time...
      Shipping
      Free Shipping*
      Shipping
      Paid Shipping
      Drop Ship
      Drop Ship
      Discount Exclusion
      Discount Exclusion
      Freight
      Freight Only
      Pre-book
      Pre Order

        Description

        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.

        Alcohol Tolerance: <15%
        pH: >3.2
        Total SO2 at crush: <60 ppm
        Temp:
        At inoculation: 18–30°C (64–86°F)
        During fermentation: 14–27°C (57–81°F)
        Last 1/4 fermentation: <75°F if malic acid is still present
        Frequently used in: fresh and fruity white, rosé, and red wines

        Usage: Add directly to pH >3.2 juice/must 24–48 hours after yeast inoculation and before alcohol reaches 5% (v/v). Once added, mix thoroughly.

        Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).

        Documents
        BETA CO-INOC SPEC
        BETA CO-INOC
        BACTERIA SDS ENOLOGY
        DECLARATION BACTERIA
        Important Warnings & Shipping Info +
        Shipping Icon
        Free Shipping: Fast & Free Shipping over $79
        Shipping Icon
        Shipping Rates Apply: Bulk items like grain, bottles, and malt are excluded from our free shipping promotion due to their weight, and often dropship items. Standard shipping rates apply and are calculated at checkout based on your location and order size.
        Drop Ship Icon
        Drop Ship: This product will ship directly from the supplier. Delivery may take 1-4 weeks depending on the vendor.
        Discount Exclusion Icon
        Discount Exclusion: This item is not eligible for sitewide price reductions or percentage discounts. Learn more.
        Freight Icon
        Freight Shipping: This item ships freight only.
        Pre-book Icon
        Pre Order: This item is available for Pre-Order. Full payment is required to reserve stock.

        Login

        Forgot your password?

        Don't have an account yet?
        Create account