Description
ACTI-ML Yeast Nutrient for Malolactic Fermentation
ACTI-ML is an effective nutrient for rehydrating lactic acid bacteria during malolactic fermentation, developed by Lallemand's bacterial team led by Dr. Sibylle Krieger. The product is specifically formulated for challenging conditions in winemaking and helps ensure a stable and successful MLF process.
ACTI-ML consists of a blend of inactive yeast rich in amino acids, minerals, and vitamins, combined with cellulose that increases surface area and keeps the bacteria in suspension during rehydration. This improves the survival and effectiveness of the bacterial culture before it is added to the wine.
Applications:
- Suitable for red, white, and rosé wines
- Especially useful in wines with challenging conditions for malolactic fermentation
Dosage and use:
- Dissolve 20 g ACTI-ML in 100 ml of pure water (25 °C)
- Add 1 g of bacterial culture
- Wait 15 minutes, then add the mixture to 100 liters of wine
ACTI-ML gives the bacteria the best possible start, contributing to a safe and effective malolactic fermentation – even under challenging conditions.
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