🔬𝐒𝐭𝐫𝐮𝐠𝐠𝐥𝐢𝐧𝐠 𝐰𝐢𝐭𝐡 𝐬𝐭𝐮𝐜𝐤 𝐨𝐫 𝐬𝐥𝐮𝐠𝐠𝐢𝐬𝐡 𝐌𝐋𝐅?

To restart a stuck or sluggish malolactic fermentation (MLF) is always a major challenge for winemakers, and especially in very difficult wine conditions such as low malic acid content, high total SO2 content or high lactic acid content.

💡 In our diverse range of our selected wine bacteria , ML PRIME™ is a very powerful and versatile Lactiplantibacillus plantarum. Resulting from the synergy of a unique strain and an optimised production process ML PRIME™ ensures a very high malolactic activity. Due to its very high malolactic enzymatic activity, ML PRIME™ is able to quickly consume malic acid in must, and also in wines in certain conditions: It has proven to be an excellent option for restarting stuck or sluggish malolactic fermentation.

🧪 For post alcoholic fermentation utilisation, we have developed an easy-to-use lab pre-test which help you determine the success of your MLF with ML PRIME™ in your red and white wines. The test results are obtained quickly, within 2 or 3 days, and are a reliable guarantee of ML PRIME™ efficiency at winery scale.

🍷 Winemakers have trusted ML PRIME™ as the definitive answer for achieving complete malolactic fermentation in very challenging conditions for many years worldwide.

📊 If you are struggling with stuck or sluggish MLF, consider ML PRIME™ for a seamless and efficient process and complete your MLF before winter.

Read our protocol here: PROTOCOL_ML-PRIME-LAB-TEST-2.5G_2020_en

See our video here:

The following products have been approved by BioGro™NZ and OMRI as acceptable for use in certified organic food products in New Zealand

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Proper rehydration and inoculation of lactic bacteria is a crucial step for their survival and malolactic activity. This vinification guide will help you follow the proper steps for MLB.

The following products have been approved by BioGro™NZ and OMRI as acceptable for use in certified organic food products in New Zealand

Organic certification_DEC20_HR

A Lab Pre-Test Protocol for a successful malolactic fermentation with ML Prime inoculated wines

A powerful pre-test at lab scale to determine the success of malolactic fermentation completion with ML PrimeTM in red wines and white wines when used in post alcoholic fermentation inoculation.

To read or download please click on the link.

R58326-Fiche-Lab-PreTest-Protocole-MLprime-A4-BD

Distinct flavor contributors

Malolactic bacteria possess the ability to affect wine in a positive way, both texturally and sensorially.  Of the many fermentation-derived volatile compounds that contribute to wine aroma and flavor, the ester profile is of major importance for fruity sensory properties and overall quality of wine. To read more, please follow the link below

Wine-Sensory-Reds (1)

Our wine bacteria benefit from the highest quality production skills and facilities!

As a specialist producer of lactic acid bacteria since 1988, Lallemand has 9 bacteria production facilities worldwide. We  grow bacteria for a very wide variety of applications, including for winemaking. We even have a dedicated wine bacteria production plant and team based in St-Simon,  France.

After 30 years of continuous improvement and  investment, we haves the  expertise  to supply over 35  active freeze-dried wine bacteria to use in wine. Each one has its own growth procedure, guaranteeing its malolactic-fermentation performance after inoculation in wine.

Our  7 different stages of the production process are subjected to very strict quality controls. The production plant holds FSSC 22000, ISO 9001, and GMP certifications.

We  guarantee that our wine bacteria are traceable and OIV compliant, perform well for malolactic fermentation, and are easy-to-store (3-year shelf life).   All this to optimize  your wine potential.

The following products have been approved by OMRI as acceptable for use in certified organic food products.

Organiese tabel