Description
Lallemand ML Prime 2.5g – wine bacteria
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 was 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 a pH from 3.4. Used correctly, ML Prime™ can help the wine stabilise sooner 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 does not produce biogenic amines either, 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 a 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 production 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 required 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™ is to 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.
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 the original sealed packaging
Frequently asked questions about ML Prime
When is ML Prime added?
ML Prime is used only for co-inoculation. It is added to the fermenting must 24 hours after the yeast.
Do the bacteria need rehydrating?
No. The contents can be added directly to the must. Lallemand states that for better distribution you can quickly mix the bacteria into a 50/50 blend of must and drinking water before adding them.
Why is it so important to follow the dosage?
ML Prime is a Lactiplantibacillus plantarum and does not multiply in wine the way Oenococcus oeni does. Lallemand therefore states that the dose of 250 g per 25 hL must be respected for a successful malolactic fermentation.
How much wine does a 2.5 g pack treat?
Lallemand gives a dosage of 250 g per 25 hL. Calculated from that, 2.5 g is enough for 25 litres of wine.
What temperature does ML Prime need?
20–26 °C during both alcoholic and malolactic fermentation. Avoid temperatures below 20 °C and above 26 °C.
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