Lallemand ML Prime 25g - Wine Bacteria

Lallemand ML Prime™ is a specialized wine bacteria developed for malolactic fermentation in red wine production. It consists of 100% pure, active freeze-dried Lactiplantibacillus plantarum, formerly known as Lactobacillus plantarum, and is selected for its excellent microbiological and enological properties in red wines with higher pH.

ML Prime™ is designed for co-inoculation, meaning it is added during alcoholic fermentation. It is added 24 hours after yeast inoculation and can rapidly break down malic acid, often within 3 to 10 days depending on the grape material and must.

The product is particularly useful in red wines with low natural acidity and pH from 3.4. When used correctly, ML Prime™ can contribute to faster stabilization after alcoholic fermentation, while reducing the risk of undesirable development from wild microflora.

ML Prime™ does not produce volatile acidity from glucose and fructose, and yields very low to no diacetyl production. It also does not produce biogenic amines and is cinnamoyl esterase-negative, meaning it does not form precursors that can contribute to ethylphenol production from Brettanomyces.

This makes ML Prime™ a good choice for winemakers who desire fast malolactic fermentation, better control, and preservation of the wine's fresh fruit character.

Features

Rapid malolactic fermentation
For co-inoculation in red wine
Suitable for pH from 3.4
Can break down malic acid up to 3 g/L
No risk of volatile acidity production from glucose and fructose
Very low to no diacetyl production
No production of biogenic amines
Contributes to early wine stabilization
Can contribute to good color intensity
Direct inoculation without rehydration required

Application Area

Red wine production
Co-inoculation during alcoholic fermentation
Wines with low natural acidity
Wines with pH from 3.4
Controlled malolactic fermentation

Important User Information

ML Prime™ should be used for co-inoculation in fermenting must, 24 hours after yeast inoculation. The recommended temperature during alcoholic and malolactic fermentation is 20 to 26 °C. Avoid temperatures below 20 °C or above 26 °C.

The recommended dosage is 250 g per 25 hL or 1 kg per 100 hL. The product should be used immediately after opening.

Technical Details

Bacterial strain: Lactiplantibacillus plantarum
Form: Freeze-dried powder
Recommended pH: ≥ 3.4
Malic acid: ≤ 3 g/L
Temperature range: 20–26 °C
Total SO₂ tolerance: max 5 g/hL
Dosage: 250 g per 25 hL or 1 kg per 100 hL
Storage: 18 months at 4 °C or 36 months at -18 °C in original, sealed packaging

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