Oenococcus oeni adapted to high SO2 with positive aroma impact
Enoferm Beta™ was isolated in the Abruzzi wine region of Italy. Its name comes from its capacity to increase levels of beta-damascenone and beta-ionone which are compounds that contribute floral notes, particularly in Merlot. Beta contributes fruity and berry notes in Cabernet Sauvignon and can enhance diacetyl in white wines when used in a sequential fermentation.
- Alcohol Tolerance: 15%
- pH Tolerance: > 3.2
- SO₂ Total Tolerance: <60 mg/L
- Nutrient Demand: High
- Min. Temperature Tolerance: 14 °C (57°F)
- ML Addition Method: Direct Addition