Lalvin Opti’Malo Blanc Bacteria Nutrient (1kg)

Specific Bacteria Nutrient for white/rose wines and ciders, added to wine/cider before the addition of lactic acid bacteria.

White and rosé winemaking conditions are not always suitable for the growth of bacteria, so the risk of inhibition by deficiencies of growth factors should be avoided. Clarification, sometimes excessive, of white wines, can accentuate the risk of nutritional deficiencies and thus slow down the MLF duration.

Lallemand has designed this nutrient after intensive investigations into the LAB’s specific nutritional requirements. Lallemand’s recent studies showed that the bioavailability of certain peptides strongly favour the growth of Lallemand selected wine bacteria and are particularly effective in reducing the MLF duration in white winemaking conditions.

Opti’Malo Blanc is a blend of inactivated yeast, rich in amino acids and specific peptides, particularly suited for the growth of Lallemand selected wine bacteria, for optimal MLF kinetics.

To ensure good MLF kinetics, wine bacteria must have the ability to grow in wine to degrade all the malic acid.

The oenological conditions in white and rosé wines are not always suitable for the growth of bacteria, so the risk of inhibition by a deficiency of growth factors needs to be avoided. Many nutrients required for this growth have been well-documented, such as carbon and nitrogen sources, vitamins and minerals.

Our recent studies have shown that the bioavailability of certain peptides strongly favour the growth of Lallemand selected wine bacteria and are particularly effective at reducing the MLF duration in white winemaking conditions.

Opti’Malo Blanc helps achieve rapid growth of selected wine bacteria which can be compromised in white wine conditions.
Opti’Malo Blanc compensates for deficiencies in amino nitrogen in white and rosé wines, fueling bacteria for efficient metabolism of malic acid.
Specific peptides in Opti’Malo Blanc are not only nitrogen sources, but they are also growth stimulators, helping maintain optimal bacteria numbers during MLF in the challenging conditions of white wine.
Helps shorten MLF duration.
The use of Opti’Malo Blanc helps bacterial metabolism in low pH and/or low turbidity conditions, due to the specific peptides, thereby improving MLF kinetics.
Clarification, sometimes excessive, can accentuate the risk of nutritional deficiencies; hence the use of OptiMalp Blanc is highly recommended in this situation.