Hi guys. I recently upped the residual sugar in my 2006 Chambourcin to
0.4% by adding a little table sugar. Prior to adding the sugar, I
dosed the wine with a little potassium sorbate (as if I were making an
off-dry white wine) to prevent refermentation in the bottle. I
accidentally stumbled across an article this afternoon on Winemaker
Magazine's web site that warns addition of pot sorbate to a dry red
that has undergone ML will create geranium off aromas. I'm pretty sure
my Chambourcin has gone through ML since I used an ML culture during
fermentation last year.

In short, is there anything I can do to prevent this from happening or
is my wine doomed? Has anyone in the group experienced this problem as
a result of adding pot sorbate to a dry wine?? If so, will the
geranium aromas ruin the wine or just make it a little funky???

Thanks,
Charles Erwin