Malolactic Bacteria - Enoferm Beta

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.

Beta benefits from the addition of a malolactic nutrient.

Add directly to wine and mix thoroughly.

Dated expiration. For short term (<18 months) store at 4°C(40°F). For long term (>18 months) store at -18°C(0°F).