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Scott Laboratories Announces U.S. Approval of a New Organism for Malolactic Fermentation
Scott Laboratories Announces U.S. Approval of a New Organism for Malolactic Fermentation
Petaluma, CA., (May 20, 2025) – Scott Laboratories is thrilled to announce the U.S. approval of the first and only non-Oenococcus strain for malolactic fermentation. The approved strain, Lactiplantibacillus plantarum DSM 34613, is available exclusively from Scott Laboratories as ML PRIME™ and is now officially listed under 27 CFR 24.250.
Originally isolated by the Università Cattolica del Sacro Cuore in Italy, the strain underwent extensive research and development by Lallemand Oenology to evaluate its suitability for winemaking. While recently approved in the U.S., ML PRIME has been used globally for over 10 years.
Ideal for co-inoculation, ML PRIME™ rapidly completes malolactic fermentation. Unlike O. oeni strains, ML PRIME™ does not produce volatile acidity from glucose, fructose, or citric acid, a common risk associated with uncontrolled co-inoculation with O. oeni.
"We are excited to bring ML PRIME™ to the US market," said Dr. Nichola Hall of Scott Laboratories. "As a microbiologist, this organism is fascinating and unique in the world of wine microorganisms. As a winemaker, it is exciting as it offers a safe and efficient route to complete malolactic fermentation, allowing quick tank turnover and minimizing post- fermentation monitoring while still enhancing wine quality.”
The approval of ML PRIME™ reflects Scott Laboratories’ ongoing commitment to offering diverse, research-driven solutions that meet the evolving needs of winemakers. It joins Scott Labs’ comprehensive portfolio of malolactic bacteria, which includes a broad range of O. oeni strains known for their proven performance and sensory impact across a wide variety of wine styles and conditions.
Quebec 2025 Green CEO Awarded to Lallemand CEO
On April 22, Earth Day 2025, Lallemand CEO Antoine Chagnon received the Quebec 2025 Green CEO Award (Prix PDG Vert) in the category of leaders of large organizations. The award celebrates his commitment and leadership in the environmental transition and encourages him to inspire others to accelerate the pace of collective change.
The ceremony was held at HEC Montréal's iconic Hélène Desmarais building, where five leaders were recognized for their commitment to a sustainable Québec. The winners were selected from among nearly sixty executives who have demonstrated the ability to put their words into action and take concrete steps to operationalize change in their activities.
We are pleased and proud that Lallemand has been recognized as an example of how to create value and improve collective well-being by integrating environmental, social and economic dimensions at every stage of our development.
To read more, please click here.
Lallemand Oenology Celebrates 35th Anniversary of Wine Bacteria Expertise and Production
Boost Spring Root Development for Optimal Vine Health
Innovating in Winemaking with Amandine Deroite
Lallemand Bacteria Plant Based in Saint-Simon, France, Has Achieved ISO 14001 Certification
Lallemand integrates environmental, social, and governance (ESG) values into its business conduct.
Among many initiatives of our company, we are glad to share that Lallemand French bacteria production plant located in Saint-Simon, near Aurillac, has just achieved an ISO 14001 certification, thus confirming the integration of environmental concerns into its daily activities while maintaining operational imperatives.
The ISO 14001 standard defines the requirements and recommendations for the implementation of an environmental management system. For the Saint-Simon plant, this represents the recognition and validation of its environmental development plan by an international standardisation institution.
To complete its corporate social responsibility approach, the Saint-Simon plant has already received the Ecovadis label and passed the SMETA 2-pillar audit in 2024, confirming compliance with social issues such as labour standards, and employee health and safety.
In addition to producing probiotic dietary supplements intended for humans for the Health Solutions Business Unit of the Lallemand, this bacteria plant is also the place where all our wine bacteria have been produced for more than 35 years.
With our strong expertise in producing efficient selected wine bacteria, more than 30 different formulations from Oenococcus oeni and Lactiplantibacillus plantarum are annually produced in Saint-Simon for the service of winemakers around the world, offering a wide range of reliable solutions to respond to the diversity of oenological situations and wine typicity.
Lallemand Oenology Bacteria ISO 14001 certification sustainability
New People Behind the Product Interview Available!
We are delighted to share with you an exclusive extract from the interview with our Quality Manager, Stéphanie Courdesses.
In this extract, Stéphanie tells us about our customer complaints management system, which is a highly effective tool for quality assurance and continuous improvement. Feedback from our customers helps us to identify areas for improvement and gives us the opportunity to turn a complaint into a long-term partnership, guaranteeing customer satisfaction.
Thank you Stéphanie for sharing your expertise with us!
Improve Your Red Wine Texture Before Bottling!
Ensure fast action in just a few days of contact time with our specific inactivated yeasts!
• PURE-LEES DELICACY™ rebalances the mouthfeel of your easy to drink fruity red wines from Pinot noir or Gamay (https://ow.ly/c7TA50UfCEt)
• PURE-LEES ELEGANCY™ improves the texture and smoothens the tannins of your concentrated red wines, from Syrah, Cabernet or Malbec (https://ow.ly/hlNj50UfCET)
Achieve the wine style you want with PURE-LEES DELICACY™ and PURE-LEES ELEGANCY™.
Improve Mouthfeel and Limit Reductive Notes in Your Red Wines This Vintage
In numerous areas of the Northern Hemisphere this year, intense rainfalls occurred in the final phase of red grape ripening. In some cases, this has led to very light structured wines, and the occurrence of reduction and vegetal notes.
Using NOBLESSE ™ (https://ow.ly/M5s550Uo6YL), our wine yeast specific derivative, makes it possible to optimise red wine ageing from the early phases of maturation. Its controlled release of colloids and macromolecules helps to increase and develop the structure of the wine and significantly increase softness and volume in the mouth. For longer ageing process, it improves the integration of wood notes in the wine's sensory profile. It also limits the aggressive sensations of heat, acidity and dryness in wines with high alcohol content.
Using it in synergy with REDULESS™ (https://ow.ly/BGsm50Uo6YM) enables to reduce certain sensory defects related to reduction and vegetal sensations.
Cheers to Eveline Bartowsky: New ASVO General Director!
🎉 Congratulations Eveline Bartowsky !
We are very proud to announce that 𝐄𝐯𝐞𝐥𝐢𝐧𝐞 𝐁𝐚𝐫𝐭𝐨𝐰𝐬𝐤𝐲, 𝐑&𝐃 𝐌𝐚𝐧𝐚𝐠𝐞𝐫 at 𝐋𝐚𝐥𝐥𝐞𝐦𝐚𝐧𝐝 𝐎𝐞𝐧𝐨𝐥𝐨𝐠𝐲, has been elected General Director of the ASVO The Australian Society of Viticulture and Oenology. 🍇
Eveline has a 𝐏𝐡𝐃 𝐢𝐧 𝐌𝐢𝐜𝐫𝐨𝐛𝐢𝐨𝐥𝐨𝐠𝐲 and currently oversees research and industry trials, delivering technical microbiological and fermentation solutions to the wine industry. She has consistently translated research into practical winemaking applications throughout her career. Eveline frequently presents to the international wine community and publishes articles offering practical solutions across various winemaking contexts. 🍷
𝐂𝐨𝐧𝐠𝐫𝐚𝐭𝐮𝐥𝐚𝐭𝐢𝐨𝐧𝐬 𝐟𝐨𝐫 𝐭𝐡𝐢𝐬 𝐠𝐫𝐞𝐚𝐭 𝐚𝐧𝐝 𝐰𝐞𝐥𝐥-𝐝𝐞𝐬𝐞𝐫𝐯𝐞𝐝 𝐚𝐜𝐡𝐢𝐞𝐯𝐞𝐦𝐞𝐧𝐭 𝐚𝐧𝐝 𝐜𝐨𝐧𝐠𝐫𝐚𝐭𝐮𝐥𝐚𝐭𝐢𝐨𝐧𝐬 𝐭𝐨 𝐚𝐥𝐥 𝐭𝐡𝐞 𝐧𝐞𝐰 𝐦𝐞𝐦𝐛𝐞𝐫𝐬 𝐭𝐨 𝐭𝐡𝐞 𝐀𝐒𝐕𝐎 𝐛𝐨𝐚𝐫𝐝 𝐨𝐟 𝐝𝐢𝐫𝐞𝐜𝐭𝐨𝐫𝐬.
We are very much aligned with the purpose and values of the ASVO that are to connect and develop people, ideas and research, and aiming for the highest professional standards in all we do, through integrity, knowledge, innovation and communication! 📖
About
Leading manufacturer of products for winemaking, including enological yeast and bacteria specifically selected to optimize fermentation and your wine style choices.
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What sets us apart at Lallemand is our ongoing commitment to research and development and our ability to communicate this information to the oenology world.
In Toulouse, France, we have a team of researchers who conduct fermented beverage related research. We also have teams in Montreal who focus on new strain development, production procedures and more fundamental research. In addition to these in-house efforts, research programs, scientific papers and ongoing contacts link Lallemand with the most prestigious oenology laboratories in Europe, Australia, North America, South America and South Africa.
Use this section of the website to see what's new at Lallemand, discover interesting research, read helpful articles and hear the kinds of questions we are commonly asked.
Contact
Contact List
| Title | Name | Phone | Extension | |
|---|---|---|---|---|
| Area Manager | Gordon Specht | gspecht@lallemand.com | 707-526-9809 | |
| Technical Support | Shirley Molinari | smolinari@lallemand.com | 707-484-0919 | |
| Product Distribution | Scott Laboratories | info@scottlab.com | 707-765-6666 |
Location List
| Locations | Address | State | Country | Zip Code |
|---|---|---|---|---|
| Lallemand Oenology | PO Box 5512, Petaluma | CA | United States of America | 94955 |
List of Locations
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