More Sauvignon Blanc questions

- D
- Dan Emerson
  
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posted
19 years ago

Thu, Dec 30, 2004 7:04 PM

Another Sauvignon Blanc question.

I've racked s Sauvignon Blanc off lees after primary and secondary fermentation. The wine looked a little less opaque and more translucent which I interpreted to be a decline in yeast population and a signal for the end of sugar fermentation.

I racked and added 1/2 teaspoon of sulphite to the 4 liter demijohn and 1/4 teaspoon to the 23 liters carboy. I still see bubbling from the carboys. Is this CO2 or is malolactic fermentation going on? My pH probe is broken so I don't have a pH measurement. I'll measure SO2 soon and report, but thought I would ask the question anyway.

I want to inhibit MLF to try and replicate the New Zealand style of Savignon Blanc.

Any advice?

Dan

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- T
- Tom S
  
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posted
19 years ago

Thu, Dec 30, 2004 8:42 PM

- A
- Aaron Puhala
  
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posted
19 years ago

Thu, Dec 30, 2004 10:14 PM

Hi Dan,

I suggest using Lysozyme at 500ppm to prevent the ML rather than large doses of sulfite. Of course, if you do, make sure you bentonite fine and filter prior to bottling as I've heard lysozyem can cause protein haze later albeit rather rare.

I've settled on a procedure of pre-fermentation aeration, 500ppm Lysozyme and cold fermentation on my whites and I think the results are very nice. I strongly recommend the inhibition of ML and cold (45-50F) fermentation for whites as it seems to help improve ageability tremendously. Good luck to you!!

CHEERS!

Aaron

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