Description
Lallemand ML Prime 25 g – wine bacteria for fast malolactic fermentation in red wine
Lallemand ML Prime™ is a specialised wine bacterium 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 good microbiological and oenological properties in red wine with higher pH.
ML Prime™ is made for co-inoculation, meaning it is added during alcoholic fermentation. It is added 24 hours after the yeast and can quickly break down malic acid, often within 3 to 10 days depending on the grapes and the must.
The product is particularly useful in red wines with low natural acidity and pH from 3.4. Used correctly, ML Prime™ can help the wine stabilise faster after alcoholic fermentation, while reducing the risk of unwanted development from wild microflora.
ML Prime™ does not produce volatile acidity from glucose and fructose, and gives very low to no diacetyl production. It also produces no biogenic amines and is cinnamoyl esterase-negative, which means it does not form precursors that can contribute to ethylphenol production by Brettanomyces.
This makes ML Prime™ a good choice for winemakers who want fast malolactic fermentation, better control and preservation of the wine's fresh fruit character.
Features
- Fast 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 from glucose and fructose
- Very low to no diacetyl production
- No production of biogenic amines
- Contributes to early stabilisation of the wine
- Can contribute to good colour intensity
- Direct inoculation without rehydration
Applications
- Red wine production
- Co-inoculation during alcoholic fermentation
- Wines with low natural acidity
- Wines with pH from 3.4
- Controlled malolactic fermentation
Important information for use
ML Prime™ should be used for co-inoculation in fermenting must, 24 hours after the yeast has been added. 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. Use the product immediately after opening.
Technical details
- Bacterial strain: Lactiplantibacillus plantarum
- Form: freeze-dried powder
- Pack size: 25 g, for 2.5 hL
- 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 the original, sealed packaging
Frequently asked questions about Lallemand ML Prime
What is malolactic fermentation?
In malolactic fermentation, lactic acid bacteria convert the sharp malic acid in the wine into softer lactic acid. The wine becomes less acidic and more stable.
When is ML Prime added?
By co-inoculation in fermenting must, 24 hours after the yeast has been added. Keep the temperature at 20–26 °C during both alcoholic and malolactic fermentation.
How much ML Prime do I need?
The recommended dosage is 250 g per 25 hL, which is 10 g per hL. A 25 g pack is enough for 2.5 hL (250 litres) of wine.
Does the bacterium need rehydrating?
No. ML Prime can be added directly without rehydration. Use an opened pack straight away.
How should ML Prime be stored?
Unopened, it keeps for 18 months at 4 °C or 36 months at -18 °C in the original, sealed packaging.
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