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mlf and Sorbate

I have read somewhere that mlf and sorbate are a no-no. Something about a "geranium flavor". Is this only DURING the ml fermentation and/or if only a PARTIAL fermentation was done (that is not finished)?

Is it okay to top-up AFTER mlf is done (verified via accuvin malic test or paper chromatophy)with a wine that has sorbate in it? If not, are all commerical red wines sorbate free (for top ups)?

If the finished wine (that has undergone mlf) is a bit acidic, can sugar and sorbate be added to balance a it?

I can't find anything specific in any of the books I have.

Thanks in advance. Roger

Reply to
Wino-Nouveau
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The geranium smell is generated if MLF didn't finish and sorabate is in the wine when MLF kicks off again. Usually MLF is for dry wines, especially for beginners. If the wine is dry and the MLF is complete you don't need sorbate. Just make sure the SO2 levels are good. Are you making a dry wine? If you are making a residual sugar wine you should inhibit MLF most of the time. If it is a dry red and a bit acidic, time might reduce the acidity. Cold stabilization would reduce acidity or Potassium Bicarbonate could be used.

Bob

W> I have read somewhere that mlf and sorbate are a no-no. Something

Reply to
doublesb

Thanks Bob ...

That is what I thought. I will make sure that the malic has been converted via testing.

I wanted to top up with a kit wine that had sorbate added t it (an old wine kit that was made when I used to follow the directions "exactly" and added the sorbate even though it was dry).

Just to be safe though I will probaly just buy a couple bottles of store bought and top up with that.

Thanks again Bob...

Roger

Reply to
Wino-Nouveau

Great answer from Bob, but was just wondering about this one statement :

"Usually MLF is for dry wines, especially for beginners"

Why do you say that, the beginners part, I mean?

Reply to
miker

As far as using Pot Sorbate. I don't. The rule I use is a ratio Jon Iverson mentions in his book. If your Tartaric acid level is .6 you can have not more than 0.6 % residual sugar. If acid level is .7, no more than

0.7% residual sugar. I almost always put Chardonay through MLF and adjust the sugar level to above or slightly less and then cold stabilize the wine at 27 to 30 degrees F. Most all of the remaining yeast will drop out during that phase and I've never had a problem with carbonated wine resulting from yeast fermentation starting up again in the bottle. Now maybe if I were making a Reisling..
Reply to
Jim Hall

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