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.
ML, needed?
Oct 22, 2005
3 Replies
16% of batch.
Bet Rotter has an excellent writeup here:
formatting link
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
I do it on my red wine to better stabilize it and prevent sparkling red wine.
Join the Discussion
Have something to add? Share your thoughts — no account required.
Didn't find your answer?
Ask the community — no account required