Does port go through ML, or does the alcohol content also inhibit the Bacteria's growth? Also, does one have to sulfite a port? I'm not making one yet, just contemplating what it takes - I'd be expecting to add brandy to stop the primary fermentation when the time comes... Thanks
Rob
Anyone? Anyone?...
Rob
Port is fortified up to 18-20% alc. prior to the end of fermentation so there is little if any time for a ML fermentation to even get off to a good start. The alcohol level will inhibit it once its fortified. I think you would have to go to special measures to even atempt ML on a port wine. Besides, the higher acid level is needed to balance the higher sugar content. I don't even think about ML when making port.
CHEERS!
Aaron
Thanks, Aaron, I appreciate it. Based on that, does it get sulfited? I would think the alcohol would also be an inhibitor to anything else, but I don't know.
Rob
Hi Rob,
The high alcohol should inhibit most activity. I typically use 20-25ppm in mine.
CHEERS!
Aaron
20-25ppm in
Except oxidation. I would base the SO2 on the type of Port style you're looking for. If you want a vintage style, use SO2 to prevent oxidation, if you're going for a tawny style, mild oxidation is part of the flavor profile.
Andy
DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.