Malolactic Fermentation Nutrients

Acti-ML – Lallemand Nutrient Blend for Reliable Malolactic Fermentation Stimulates fast and complete malolactic fermentation in challenging wines Provides essential peptides, vitamins, and minerals to support Oenococcus oeni Reduces lag phase and promotes bacterial survival during MLF Helps avoid sluggish or stuck malolactic fermentation, especially in high-alcohol or low-pH wines Optimized for co-inoculation or sequential inoculation, with a formulation superior to generic yeast hulls Acti-ML is a complex nutrient blend developed by Lallemand to support the specific needs of malolactic bacteria during MLF. It is composed of yeast autolysates and naturally derived components rich in peptides, amino acids, vitamins, and minerals. These nutrients are critical for Oenococcus oeni, especially in conditions where nutrient content is limited or inhibitory compounds like alcohol, low pH, or SO₂ are present. Acti-ML shortens the lag phase and improves cell viability, helping ensure a strong and complete malolactic fermentation. Compared to simple yeast hulls or non-specific nutrients, Acti-ML is formulated specifically for malolactic bacteria, giving winemakers a more targeted and effective solution. Protocol Suspend Acti-ML in 10 times its weight of clean, chlorine-free water or wine at 20–25°C. Allow to hydrate for 5–10 minutes with gentle stirring. Add to the wine just before or at the time of malolactic bacterial inoculation. Compatible with both co-inoculation (24–48 hours after yeast inoculation) and sequential inoculation (after alcoholic fermentation is complete). Ensure thorough mixing in the tank. Usage Rates Recommended dosage: 20–40 grams per hectoliter = 0.2–0.4 grams per liter = 0.76–1.5 grams per gallon Use the lower end of the range for clean, balanced wines with moderate alcohol and the higher end for wines with elevated alcohol, low pH, or other stress factors.

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Opti'Malo Plus – Lallemand Nutrient for Strong, Secure Malolactic Fermentation Supports rapid and complete malolactic fermentation by enhancing Oenococcus oeni performance Provides a balanced supply of amino acids, minerals, and co-factors critical for bacterial health Reduces lag phase and improves survival of malolactic bacteria under stressful conditions Helps prevent sluggish or incomplete MLF in wines with low pH or high alcohol More effective than generic yeast hulls due to its targeted formulation and refined composition Opti'Malo Plus is a specific inactivated yeast nutrient developed by Lallemand to promote efficient malolactic fermentation. It delivers key micronutrients, peptides, and vitamins that are essential to the growth and metabolism of Oenococcus oeni, especially in conditions where nutrient deficiencies or inhibitors like alcohol and low pH are present. By stimulating faster cell adaptation and stronger bacterial activity, Opti'Malo Plus helps reduce the risk of sluggish or stuck malolactic fermentations. Compared to general-purpose yeast derivatives, Opti'Malo Plus is more targeted and efficient. Opti'Malo Plus differs from Lallemand’s Acti-ML in that it contains a more refined composition with higher concentrations of peptide fractions and co-factors that directly support the metabolic activity of Oenococcus oeni. While Acti-ML also promotes MLF by providing nutrients, it includes a broader mix of yeast hulls and autolysates designed more for cell survival. Opti'Malo Plus is better suited for wines under significant stress—such as low pH, high alcohol, or nutrient depletion—and offers enhanced performance for both co-inoculation and sequential inoculation strategies. Protocol Suspend Opti'Malo Plus in 10 times its weight of chlorine-free water or wine at 20–25°C. Allow to hydrate for 5–10 minutes with gentle stirring. Add to wine immediately before or at the time of malolactic inoculation. It may be used in co-inoculation (24–48 hours after yeast inoculation) or in sequential inoculation after alcoholic fermentation is complete. Mix thoroughly to ensure even distribution. Usage Rates Recommended dosage: 20–40 grams per hectoliter = 0.2–0.4 grams per liter = 0.76–1.5 grams per gallon Use the low end of the range in balanced wines with moderate alcohol and acidity. Increase up to high end in wines with low pH, high alcohol, or nutrient-depleted conditions to ensure full and secure malolactic fermentation.

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