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Dry Malolactic Wine Bacteria - Enoferm Beta

Dry Malolactic Wine Bacteria - Enoferm Beta

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$35.99 to $169.99
Description

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 55o F. Most direct inoculum preparations have difficulty completing MLF unless temperatures > 64?F, while Enoferm Beta can be used in wines with temperatures > 57F.

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

    Click here for a PDF of the MoreWine Manual on Malolactic fementation. (Tip: Success begins during the hydration phase!)

Shipping Limitation: This item does not qualify for free shipping.
 
Community Q&A

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Browse 2 questions Browse 2 questions and 23 answers
Why did you choose this?
MoreFlavor Store
Seems to have good reviews
Richard H on Nov 6, 2019
It works well
Douglas P on Sep 21, 2019
Seems to have good reviews
Richard H on Nov 6, 2019
wine making
Jennifer M M on Oct 1, 2019
It works well
Douglas P on Sep 21, 2019
MLF for Cab
Ronald S W on Sep 14, 2019
used successfully before
Mike P on Sep 6, 2019
Works great, and very easy to use.
E.J. Z on Aug 28, 2019
This is my favorite MLF yeast. It has worked for me everytime, unlike others. I like that it works at lower temps.
Karyl N on Aug 28, 2019
trying out malolactic
Robert A W on Aug 28, 2019
worked well last year
Ryan B on Aug 28, 2019
I have used it before, always works, fairly quickly
craig M on Aug 28, 2019
had good luck following the manual.
Phillip S on Jul 29, 2019
Same as for yeast
Jim S on Apr 15, 2019
To perform MLF on cab sauv/merlot and cider
Justin Z on Nov 17, 2018
Excellent product, used it last year with great results. Preformed well even in my low temp "cellar" or 60 degrees.
Max Grebe on Nov 17, 2018
good results
Michael C on Oct 19, 2018
Great product.
Charles E on Oct 8, 2018
Works well with my midwest red hybrid wine
Frank S on Sep 26, 2018
Works well in cool basement/garage
Edward G on Sep 11, 2018
tried others... thinking that this might be the best fit for my vineyard and type of grapes
Bernard L on Aug 31, 2018
Works best
John C on Aug 30, 2018
Solid performing ML
William Andrews on Jun 26, 2018
Better specs for a difficult MLF.
James M on May 4, 2018
I used this last fall for my first MLF(for Cab., Merlot, and Petit Verdot blend) and it worked well.
Jim S on Apr 30, 2018
wine making
Jennifer M M on Oct 1, 2019
MLF for Cab
Ronald S W on Sep 14, 2019
Are the temperature limits during shipping of dry ML bacteria? Do I need to add an ice pack?
J M West on Oct 23, 2019
Reviews

4.7 / 5.0
3 Reviews
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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.
October 4, 2018
Purchased
1 year ago
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.
August 8, 2018
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
May 8, 2018
Purchased
1 year ago