Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by Università Cattolica del Sacro Cuore, Italy,
Specie
Lactobacillus plantarum
Red Wine
Lactobacillus plantarum; for co-inoculation Red wines with pH ≥ 3.4
ML Prime™ is a new concept of freeze-dried starter culture with a powerful Lactobacillus plantarum with very high malolactic activity and no risk of volatile acidity (VA) production. It has been developed with a new production process that optimizes the active bacterial culture. Its high malolactic enzyme activity strongly shortens the lag phase and can quickly degrade malic acid content up to 3 g/L. It is able to achieve a very fast malolactic fermentation before the growth of indigenous bacteria, often responsible for the VA increase or other wine defects in high pH conditions. Used in co-inoculation, it is perfectly suited to conduct MLF in classical red winemaking process using short or medium macerations or thermovinification process on the liquid phase. It is the perfect tool for winemakers for red vinification with low natural acidity and pH > 3.4.Alcohol Tolerance
10 %
pH Tolerance
3.4
SO₂ Total Tolerance
50 mg/L
Nutrient Demand
Very low
Min. Temperature Tolerance
20 °C
Max. Temperature Tolerance
26 °C
Citric Acid Degradation
No degradation during MLF
Biogenic Amines
No