ML Prime - Lallemand

ML Prime – malolactic bacteria for cider, white wine and rosé

ML Prime is an effective culture of the lactic acid bacterium Lactiplantibacillus plantarum, developed for safe and rapid malolactic fermentation in cider, white wine and rosé. The culture helps convert sharp malic acid into softer lactic acid, resulting in a rounder taste, a more balanced acidity profile and a more stable cider or wine.

ML Prime is developed for modern vinification, where the focus is on aroma preservation, freshness and control throughout the fermentation process. By reducing the harsher malic acid, a softer mouthfeel and a more integrated flavour profile are achieved – particularly well suited for cider as well as fruity white wines and rosé wines.

The product is very easy to use and can be added directly to the must during alcoholic fermentation without prior propagation. This makes ML Prime highly user-friendly for professional producers, cider makers and home winemakers seeking a safe and reliable malolactic fermentation.

Benefits of ML Prime

• Efficient conversion of malic acid into softer lactic acid
• Contributes to a rounder and more harmonious taste
• Suitable for cider, white wine and rosé
• Can be added directly to the must
• Fast and reliable malolactic fermentation
• Suitable for both professional and hobby producers

Application

ML Prime is added directly to the must or wine during alcoholic fermentation. The culture works quickly and efficiently under controlled conditions and is particularly well suited for modern cider and wine production where freshness combined with a softer acidity structure is desired.

Why use ML Prime in cider

• Reduces sharp malic acid and creates a softer taste
• Creates better balance and roundness in the cider
• Fast and stable malolactic fermentation
• Improves microbiological stability
• Reduces the risk of faults and unwanted bacteria
• Preserves the cider’s fresh fruit character

Key characteristics

• Can be added directly without rehydration

• Can be used in must and wine with up to approximately 3 g/L malic acid

• Does not produce acetic acid from sugar, helping to avoid unwanted vinegar-like flavours

• Helps preserve colour and freshness in both cider and wine

• Very short or no lag phase – works quickly

• Works at pH above 3.4

• Optimal temperature between 20 °C and 26 °C

• No production of diacetyl, keeping the flavour clean and fresh

How to use ML Prime easily

The product is developed for simple use and can be added directly to the must.

1. Add your yeast + support products – yeast nutrient and yeast protector – to the must
2. Wait up to 24 hours
3. Then add ML Prime directly to the must

For even better distribution, the bacteria can briefly be mixed in a small amount of must and water before addition.

Keep the temperature between 20 °C and 26 °C during fermentation for the best result.

Malolactic fermentation starts quickly and is often completed within a few days to approximately 10 days.

Additional applications

• Can be used in cider where fermentation has stopped, to quickly break down remaining malic acid
• Can also be used for white wine and rosé
• Suitable for production where freshness and stability are desired

Storage

• Store cool
• Shelf life up to 18 months at refrigerator temperature
• Up to 36 months when frozen
• Opened sachets should be used immediately

The result

With ML Prime, you achieve a more harmonious cider with softer acidity, better balance and improved stability. It is one of the easiest ways to elevate the quality of both cider, white wine and rosé.

Nordisk SelvForsyning in collaboration with Lallemand – Find the ML Prime datasheet here