ML, needed?

Why are all you guys adding ML to red wine? I have never used it, do you think it is necessary? Wineryies usually ML their Chard only partially, say

16% of batch.
Reply to
Lou
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Bet Rotter has an excellent writeup here:

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Reply to
Paul E. Lehmann

You may have had ML go in your reds without even knowing it! Most wines at pH higher than 3.5 go spontaneously, especially if the free SO2 is lower than ~50ppm.

Wineryies usually ML their Chard only partially, say

That's a sweeping generalization that is probably very inaccurate. I'd say it's more common that any given winery either runs full ML on their Chardonnay or none at all. ML is a stylistic choice, and winemakers tend to either love it or hate it.

Tom S

Reply to
Tom S

I do it on my red wine to better stabilize it and prevent sparkling red wine.

Reply to
Jim

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