ML PRIME™
(Lactiplantibacillus plantarum)
Bio-control to preserve wine quality and reduce risk of VA
ML PRIME™ is a powerful freeze-dried starter 100% pure Lactiplantibacillus plantarum culture 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.
Wine types
Technical information
- Minimum temperature: 20 °C
- pH tolerance: 3.4
- Alcohol tolerance: 15.5 %
- Co-inoculation suitability: Very recommended
- Biogenic amines production: none
- Cinnamyl esterase activity: No
Product documentation
FAQ
ML PRIME™ is a strain of Lactiplantibacillus plantarum that behaves very differently from Oenococcus oeni, the species historically used for malolactic fermentation (MLF).
Unlike O. oeni, ML PRIME™ does not multiply in must or wine. However, it survives in these conditions and delivers very high malolactic activity. As a strain of L. plantarum, ML PRIME™ is homofermentative on hexoses, such as glucose and fructose, and is therefore genetically unable to produce acetic acid from these sugars, whereas O. oeni is heterofermentative, producing lactic acid, acetic acid and ethanol.
As a result, ML PRIME™ does not produce any volatile acidity from glucose or fructose.
Yes. Thanks to the high biomass at inoculation and the very high malolactic activity of ML PRIME™, MLF is most often completed before the end of alcoholic fermentation, enabling very early wine stabilisation.
No. ML PRIME™ cannot metabolise citric acid under winemaking conditions and therefore does not produce diacetyl, the main compound responsible for buttery aromas in wine.
ML PRIME™ is primarily recommended for co-inoculation, 24 hours after wine yeast inoculation, to ensure optimal performance and fermentation security.
However, in very challenging winemaking conditions, such as high SO₂ levels, low malic acid, high lactic acid or stuck malolactic fermentation, ML PRIME™ can be used as a corrective solution where Oenococcus oeni may begin to lose its effectiveness.
In such cases, performing a lab pre-test is mandatory to assess the feasibility and expected success of malolactic fermentation. Information and protocol are available on our website: PROTOCOL_ML PRIME LAB TEST 2.5G_EN.pdf. The ML PRIME™ lab pre-test is quick, easy to perform and scalable to winery conditions.
Yes. ML PRIME™ can be used in both co-inoculation and sequential inoculation in white and rosé musts or wines with high initial malic acid levels.
It is particularly suitable for partial deacidification strategies, notably for early harvest winemaking. Depending on initial conditions, ML PRIME™ typically degrades between 20% and 90% of malic acid.
Compared with classical chemical deacidification, ML PRIME™ is easier and less time-consuming to implement, preserves the wine’s sensory profile and varietal expression, and does not require specific labelling.
For tailored recommendations, please contact your local Lallemand representative.
Yes. ML PRIME™ shows good resistance to chitosan-based treatments at recommended dosages.
When applied in must, ML PRIME™ can successfully complete malolactic fermentation in conditions where Oenococcus oeni may fail.