Malolaktiske bakterier – Lalvin MT01 – 1 kg – der kan anvendes på selv den mest sure hvidvine og grundvine til mousserende vi og ridser
750,00 DKK
In StockMalolaktisk behandling af sure Hvidvine og Grundvine til mousserende vine, der typisk har høj surhedsgrad med pH på 2,9-3,1, kan være vanskelige at malolaktisk behandling.
Typisk skal anvendes særligt syretolerance maloliske bakterier stammer af Oenococcus Oeni, som forhandles af flere at de store ønologiske produkt producenter , så som Novonesis (tidligere Chr-Hansen), Lallemand, IOC, SOE/OenoFrance, Laffort, AEB etc
En total oversigt over de væsentligste ,malolaktiske bakterie produkter har jeg samler i dette AI-Chat-GPT generel MLF-OVERSIGT Excel Master projektmappe: European_MLF_Master_OEM_Pricing_2026
Lallemand fremstiller et malolaktissk næringspræparat kaldet ACTI-ML, som tilsættes malobakterier starterkulturen, under dehydrerings og adaptationstrin. Databladet for dette reaktivator produkt findes her:
Lalvin acti-ml-technical-datasheet-us-1738575170
Produkter produceres i 1 kg pakninger, men VinoSigns har aliqouteret produktet i 100 gram pakninger i Kartel beholdere, der opbevares nedfrosset indtil anvendelse.
Disse 100 grams pakninger sælges særskilt for 100 kr/100 gram plus 25 kr for Kartelbeholderen.
VinoSigns er eneforhandler i Danmark for Acti-ML og de tilhørende syreressistente Malolakterier Lalvin MT-01
Beskrivelse
DESCRIPTION
ACTI-ML TM is a blend of specific inactivated yeasts and microcrystalline cellulose. These inactivated yeasts provide important malolactic bacteria growth factors (especially amino acids, peptides, vitamins and essential trace elements).
Inactivated yeast, along with cellulose, can help keep malolactic bacteria in suspension and may help avert the influence of inhibitors.
BENEFITS & RESULTS
Growth and activity of malolactic bacteria is dependent on many factors, including the following: wine temperature, SO2 levels, pH, and alcohol levels, presence of inhibitors such as polyphenols and medium chain fatty acids, and nutrient availability.
Since Oenococcus oeni strains are affected differently by many of the above factors, ACTI-MLTM was formulated by Lallemand’s R&D team to strengthen the malolactic activity of our MBRTM bacteria cultures under difficult conditions.
5 4 3 2 1 0
SELECTED ML STARTER CULTURES
A with ACTI-MLTM
A without ACTI-MLTM
B with ACTI-MLTM
B without ACTI-MLTM
C with ACTI-MLTM
C without ACTI-MLTM
0 5 10 15 20 25 30 35 40 time (days)
Kinetics of malic acid degradation in a Chardonnay wine (alcohol 14,1% vol, T-SO2 14, ppm pH 3,3) after direct inoculation with selected ML starter cultures with and without addition of ACTI-MLTM.
Lalvin acti-ml-technical-datasheet-us-1738575170
INSTRUCTIONS FOR OENOLOGICAL USE
Based on current research, ACTI-MLTM can be used during the rehydration.
Dissolve 20 g of ACTI-MLTM into 200 mL of 25 °C clean water and then add 1 g of bacteria. Wait 15 minutes and add the suspension to 100 liters wine. Addition rates for some popular volumes:
Volume of wine Volume of rehydration Grams of ACTI-MLTM Grams of bacteria water
If the bacteria fermentation becomes sluggish or stuck, an additional dose of ACTI-MLTM at the rate of 20 g/hL of wine may effectively stimulate the continuation of malolactic fermentation.
Wine bacteria nutrient sourced from nature
|
100 L 2.5 hL 50 hL 250 hL |
200 mL 500 mL 10 L 50 L |
20 g 50 g 1 kg 5 kg |
1g 2.5 g 50 g 250 g |
PACKAGING AND STORAGE
- ACTI-MLTM powder is packaged in 1 kg sachets.
- When stored cool and dry in sealed packs, ACTI-MLTM maintains its effectiveness for at least 4 years. Avoid moisture and prolonged high temperature exposure.