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New ML bacteria for high pH wines

MLPrimeTM will really surprise you! This wine bacteria completes malolactic fermentation during alcoholic fermentation, with no risk of increased volatile acidity.

How to control the bacteria flora in a must with medium to low acidity (pH ≥ 3.4) during red wine winemaking: co-inoculation (bacterial inoculation 24 hours after adding yeast) is a proven microbiological solution, especially with the current trend towards less sulfiting. Co-inoculation controls the bacterial flora responsible for malolactic fermentation and also helps wine stabilize quickly, and limits the development of undesirable contaminants. But a hidden fear of increased volatile acidity is wrongly evoked by the term ‘co-inoculation’.

MLPrimeTM is an effective, risk-free solution that works even in sulfited must.  This effectiveness is due to MLPrimeTM specific sugar metabolism (it does not convert glucose and fructose into acetic acid) and enhanced malolactic activity. Uniquely, MLPrimeTM also promotes excellent color retention and helps bring out wine structure and complexity.

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MLPrime publication