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Lallemand | Enoferm Beta™ | Dry Malolactic Bacteria

    Description

    • Enoferm Beta can positively contribute to the sensory profile of the wine, by enhancing spicy and red fruit aromas
    • Delected due to it's good performance under difficult wine conditions and positive sensory contribution
    • Able to induce MLF at temperatures as low as 55°F
    • Lallemand Oenology specializes in the development, production, and marketing of top-grade yeast and bacteria

    Enoferm Beta is a single strain of Oenococcus oeni (ex Leuconostoc oenos), isolated from a Cabernet Sauvignon wine from Abbruzzi. It was selected due to it's good performance under difficult wine conditions, positive sensory contribution, and security from its low use of sugars and very low volatile acid as well as biogenic amines production. In winery trials, Enoferm Beta was able to induce MLF at temperatures as low as 55°F. Most direct inoculum preparations have difficulty completing MLF unless temperatures > 64°F, while Enoferm Beta can be used in wines with temperatures > 57°F.

    For more information about ML Bacteria, please see MoreWine!'s Guide to Malolactic Fermentation.

    • 2.5 g: good for 66 gallons
    • 25 g: good for 660 gallons
    • Alcohol tolerance: <15% v/v.
    • SO2 tolerance: <60 ppm
    • pH: >3.2
    • Temperature: >57°F

    Different lactic acid bacteria strains do have an impact on the flavor profile of wine, Enoferm Beta can positively contribute to the sensory profile of the wine, by enhancing spicy and red fruit aromas, low diacetyl production, better structure and body,and less astringency and bitterness.

    You can't store malolactic bacteria once the package has been opened. Note: Malolactic bacteria added during the ferment will compete with the yeast for nutrients and are atagonistic to yeast, potentially resulting in higher VA levels. The best time to add an ML culture is after racking off the gross lees.

    Lallemand | Enoferm Beta™ | Dry Malolactic Bacteria

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      SKU: DYWM2

      $39.99

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        Description

        • Enoferm Beta can positively contribute to the sensory profile of the wine, by enhancing spicy and red fruit aromas
        • Delected due to it's good performance under difficult wine conditions and positive sensory contribution
        • Able to induce MLF at temperatures as low as 55°F
        • Lallemand Oenology specializes in the development, production, and marketing of top-grade yeast and bacteria

        Enoferm Beta is a single strain of Oenococcus oeni (ex Leuconostoc oenos), isolated from a Cabernet Sauvignon wine from Abbruzzi. It was selected due to it's good performance under difficult wine conditions, positive sensory contribution, and security from its low use of sugars and very low volatile acid as well as biogenic amines production. In winery trials, Enoferm Beta was able to induce MLF at temperatures as low as 55°F. Most direct inoculum preparations have difficulty completing MLF unless temperatures > 64°F, while Enoferm Beta can be used in wines with temperatures > 57°F.

        For more information about ML Bacteria, please see MoreWine!'s Guide to Malolactic Fermentation.

        • 2.5 g: good for 66 gallons
        • 25 g: good for 660 gallons
        • Alcohol tolerance: <15% v/v.
        • SO2 tolerance: <60 ppm
        • pH: >3.2
        • Temperature: >57°F

        Different lactic acid bacteria strains do have an impact on the flavor profile of wine, Enoferm Beta can positively contribute to the sensory profile of the wine, by enhancing spicy and red fruit aromas, low diacetyl production, better structure and body,and less astringency and bitterness.

        You can't store malolactic bacteria once the package has been opened. Note: Malolactic bacteria added during the ferment will compete with the yeast for nutrients and are atagonistic to yeast, potentially resulting in higher VA levels. The best time to add an ML culture is after racking off the gross lees.

        Documents
        Enoferm Beta (MLB) SLI-SLL juin09-2
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        • 5 stars: 4 (57%)
        • 4 stars: 3 (43%)
        • 3 stars: 0 (0%)
        • 2 stars: 0 (0%)
        • 1 star: 0 (0%)
        J
        John M.
        Great on Missouri Norton and Chambourcin

        Have used this product for 6 years after trying the Alpha version. Beta gives me the best tasting wine in my opinion on my Missouri Norton and Chambourcin. Get many compliments from numerous Norton enophiles. Will continue to use it until someone comes up with a better alternative.

        W
        Wayne Poynter
        Enoferm Beta worked well for my buttery Chardonnay

        I have excellent luck on the second try to use this bacteria to produce diacetyl acid (butter) in my Chardonnay!You need to read the tech sheet. Remove lees prior to inoculating and it suggest filtering the wine to remove residual yeast. Yeast will destroy any diacetyl acid irreversibly. Also, do the MLF at low temps, 58-60 degrees. SO2 induction will temporarily hide the buttery flavor, but it returns.

        F
        FANIS K.

        I also use this product for years with very good MLF proceedure although I do not follow chromatografy but I judge it by the PH and the total acidity measurements

        K
        Karyl N.

        This yeast, both alpha and beta enoferm, is the only one I have had consistent successful ML fermentations. Too bad it doesn't come in smaller sizes. I work with 6-15 gal. batches.

        W
        Will R.
        works well in colder envirements

        my winery is kept at 64 degree and this ML yeast has no problem completing ML , Saves a lot of electric blank time, thanks, Scott Labs

        J
        Jim C
        Great Malo

        I have used this for my 2013 Malbec and will be using it again for my 2014 Carmenere and Cabernet Sauvignon. The guys at Lallemand are great at suggesting yeasts as well.

        T
        Tom M
        we use this on all reds, cabs ,merlots from red mountain ava

        great stuff, we always rehydrate in hot water.we never just dump it in , very clean ml,better on merlot

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