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 20 g/hL in balanced wines with moderate alcohol and acidity. Increase up to 40 g/hL in wines with low pH, high alcohol, or nutrient-depleted conditions to ensure full and secure malolactic fermentation.
