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.- posted
18 years ago
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.
Bet Rotter has an excellent writeup here:
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.
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