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ML WHITE BOOST™
Stimulate or shorten malolactic fermentation in difficult white wines
ML WHITE BOOST™ is a specific inactivated yeast from a strain of Torulaspora delbrueckii of wine-origin. ML WHITE BOOST™ is produced with the original Lallemand SWYT™ process (Specific Wine Yeast Treatment) which is a gentle thermal treatment that preserves the integrity of the yeast cell structure and its components. ML WHITE BOOST™ was specially formulated on this scientific basis to initiate or accelerate MLF in white wines where it is generally difficult to induce, such as in Chardonnay wine. • ML WHITE BOOST™ enhances the resistance of selected wine bacteria against inhibitory components. • ML WHITE BOOST™ compensates for nutrient deficiencies in organic nitrogen and essential co-factors required for selected wine bacteria growth. • ML WHITE BOOST™ shortens MLF duration and can even trigger it in cases of stuck MLF.
Wine types
Technical information
- Product type: Nutrient
- Application: Add to the wine 24 hours prior to the wine bacteria inoculation
- Usage: For white wines with low fermentability or difficult fermentation conditions
- Nutrients for: Bacteria
- Dosage: 20g/hL
- Is organic
Product documentation
FAQ
ML WHITE BOOST™ should be added 24 hours before bacteria inoculation to bind inhibitory compounds, such as short- and medium-chain fatty acids, thereby reducing their inhibitory effects on bacterial growth.
When used this way, ML WHITE BOOST™ significantly improves the survival and growth of selected wine bacteria, helping to ensure a reliable and efficient malolactic fermentation.
Yes. In co-inoculation protocols, where bacteria are inoculated 24 hours after yeast inoculation, ML WHITE BOOST™ can be added at the end of alcoholic fermentation if malolactic fermentation is not yet complete.
It provides essential nutrients to wine bacteria, supporting their growth and activity and increasing the likelihood of completing malolactic fermentation.
ML WHITE BOOST™ is specifically designed for white and rosé winemaking.
For red wines, ML RED BOOST™ is the more appropriate solution, as it is tailored to the specific composition and conditions of red wine matrices, particularly its ability to reduce the inhibitory effects of polyphenols on bacterial growth.
Wine bacteria have complex nutrient requirements and depend on essential nutrients for their growth. Nutrient deficiencies may arise after alcoholic fermentation, while inhibitory compounds can hinder the growth of wine bacteria.
ML WHITE BOOST™ supplies essential nutrients to white wines depleted by yeast activity during alcoholic fermentation. It also contains yeast-derived fractions that bind inhibitory compounds such as short- and medium-chain fatty acids, thereby reducing their inhibitory action on bacterial growth.
“ML WHITE BOOST™ is a malolactic fermentation activator. It is a pure Specific Inactivated Yeast produced from a wine-origin strain of Torulaspora delbrueckii, a non-Saccharomyces yeast.
ML WHITE BOOST™ has demonstrated an exceptional ability to supply wine bacteria with the essential nutrients required for their growth and activity, particularly in challenging and nutrient-depleted white wines. It also contains yeast-derived fractions that reduce the inhibitory effect of compounds that may hinder malolactic fermentation.”