As I wrestle with my '04 cabernet sauvignon to bring primary
fermentation to completion, I thought I'd ask the group for opinions on
Clinitest results in dry red wines. In particular, I'm curious if
there's a practical threshold you look for to feel reasonably
comfortable that a dry wine will not be at risk for microbial spoilage
due to RS? Secondly, does anthocyanin concentration affect the assay?


My current cab hasn't tested below 0.5% RS but has no perceptable RS
(at least not to me). It does happen to be very deeply pigmented.
Perhaps Pasteur Red is a poor closer? Opinions on other appropriate
yeasts for this type of wine is appreciated.

Thanks
RD