ML Prime 2,5g

Lallemand ML Prime 25g - Wine Bacteria

Lallemand ML Prime™ is a specialized wine bacteria developed for malolactic fermentation in red wine production. It consists of 100% pure, active freeze-dried Lactiplantibacillus plantarum, formerly known as Lactobacillus plantarum, and is selected for its excellent microbiological and enological properties in red wines with higher pH.

ML Prime™ is designed for co-inoculation, meaning it is added during alcoholic fermentation. It is added 24 hours after yeast inoculation and can rapidly break down malic acid, often within 3 to 10 days depending on the grape material and must.

The product is particularly useful in red wines with low natural acidity and pH from 3.4. When used correctly, ML Prime™ can contribute to faster stabilization after alcoholic fermentation, while reducing the risk of undesirable development from wild microflora.

ML Prime™ does not produce volatile acidity from glucose and fructose, and yields very low to no diacetyl production. It also does not produce biogenic amines and is cinnamoyl esterase-negative, meaning it does not form precursors that can contribute to ethylphenol production from Brettanomyces.

This makes ML Prime™ a good choice for winemakers who desire fast malolactic fermentation, better control, and preservation of the wine's fresh fruit character.

Features

• Rapid malolactic fermentation
  
• For co-inoculation in red wine
  
• Suitable for pH from 3.4
  
• Can break down malic acid up to 3 g/L
  
• No risk of volatile acidity production from glucose and fructose
  
• Very low to no diacetyl production
  
• No production of biogenic amines
  
• Contributes to early wine stabilization
  
• Can contribute to good color intensity
  
• Direct inoculation without rehydration required

Application Area

• Red wine production
  
• Co-inoculation during alcoholic fermentation
  
• Wines with low natural acidity
  
• Wines with pH from 3.4
  
• Controlled malolactic fermentation

Important User Information

ML Prime™ should be used for co-inoculation in fermenting must, 24 hours after yeast inoculation. The recommended temperature during alcoholic and malolactic fermentation is 20 to 26 °C. Avoid temperatures below 20 °C or above 26 °C.

The recommended dosage is 250 g per 25 hL or 1 kg per 100 hL. The product should be used immediately after opening.

Technical Details

• Bacterial strain: Lactiplantibacillus plantarum
  
• Form: Freeze-dried powder
  
• Recommended pH: ≥ 3.4
  
• Malic acid: ≤ 3 g/L
  
• Temperature range: 20–26 °C
  
• Total SO₂ tolerance: max 5 g/hL
  
• Dosage: 250 g per 25 hL or 1 kg per 100 hL
  
• Storage: 18 months at 4 °C or 36 months at -18 °C in original, sealed packaging