Stuck malolactic fermentation - Lallemand Wine

Stuck MLF is not easy to solve, disrupts cellar work and delays wine stabilisation. Some factors can lead to incomplete MLF, such as temperature management, high ethanol content, nutrient deficiencies), low pH, high SO₂ levels, excessive pesticides residues or possible presence of chitosan or fumaric acid, lysozyme or high content of lactic acid in wines.

The inappropriate use of wine bacteria, bad timing of inoculation, or ignoring rehydration instructions can also explain stuck MLF.

We have developed solutions to avoid stuck malolactic fermentations or to help restart them.

Find our related products and useful resources in this section.

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LALVIN VP41™Enhances complexity and mouthfeel, adapted to high alcohol wines

Our protocols to restart stuck malolactic fermentation We have developed two easy specific protocols one with Oenococcus oeni (LALVIN VP41™) and one with Lactiplantibacillus plantarum (ML PRIME™) to restart a stuck malolactic fermentation (MLF).