The biodiversity of indigenous lactic acid bacteria combined with our expertise in their selection, characterisation and production has enabled us to develop a unique wine bacteria product: ML PRIME™, 100% pure Lactiplantibacillus plantarum.
ML PRIME™ is very efficient in carrying out ultra-fast malolactic fermentation, without a lag phase, especially at higher pH values, which are becoming increasingly common due to climate change. This is the only Lactiplantibacillus plantarum that can carry out malolactic fermentation at this level.
In this Under Investigation No. 9, we summarise its properties and show why ML PRIME™, 100% pure Lactiplantibacillus plantarum, is unique among all other selected wine bacteria:
- ML PRIME™ carries out an ultra-fast malolactic fermentation (2 – 6 days) without an initial lag phase.
- ML PRIME™ completes malolactic fermentation before the end of alcoholic fermentation, under a variety of different winemaking conditions
- ML PRIME™ does not produce volatile acidity (VA)
- ML PRIME™ does not produce acetaldehyde
- ML PRIME™ does not consume citric acid
- ML PRIME™ helps to improve the freshness and fruitiness of wines
Discover all the other benefits:
Despite our many studies with L. plantarum strains or mixes with Oenococcus oeni, the results are never at the unique performance level of ML PRIME™.
Published Jul 5, 2024 | Updated Oct 1, 2024
Co-inoculationLactiplantibacillus plantarumMalolactic fermentationWine Bacteria