On May 21, 3:40*pm, "Paul E. Lehmann" > wrote:
> Shane Badham wrote:
> > Paul E. Lehmann > wrote:
>
> >> I wish he or some other research person would
> >> perform tests on wines with heavy oak and those
> >> not so heavily oaked. *I suspect but have not
> >> verified that perhaps the heavy oak is what
> >> gives
> >> some people headaches and such. *I know some of
> >> my friends say they can not drink red wines but
> >> when they drink mine that have not seen any oak
> >> or very light oak or aging in oak spent barrels
> >> they seem to have no problems.
>
> > Hi Paul,
>
> > As far as I know the cause of headaches and, for
> > some people, loss of balance is hystamines.
> > Hystamines are produced by the process of
> > malolactic fermentation.
>
> > I have been told, on this group, that many of
> > the indigenous grape varieties in North America
> > are low in acid and filtration is done in place
> > of malolactic fermentation, because malolactic
> > fermentation would reduce the acid levels to the
> > point that the wine would taste "flabby".
>
> > I suffer from Menieres syndrome (loss of
> > balance) and the New World red wines of
> > Australia, Chile and South Africa are very high
> > in hystamines. I have twice suffered from a
> > threat of loss of balance with such wines, so I
> > try to avoid them.
>
> > Most people who get headaches avoid red wines,
> > but it is possible with some light red wines to
> > get away with it.
>
> Thank you for the information, Shane.
>
> Yes, the author did mention that malolactic
> fermentation was a main culprit but he inferred
> later that the "cultured" ML was not as bad as
> the wild strains found on the grapes as brought
> in from the field. *I do not know if they can
> actually be differentiated as to effect.
>
> Yes, there are indeed "New World" wines in the
> market place that are, in my opinion, low in
> acids and flabby. *I much prefer to make my wines
> in the "Old World" style, which is good because
> that is what the grapes I have available make. *I
> do not have locally available high brix, low acid
> grapes.
>
> I am tempted to not even add ML culture on some
> batches this fall and maybe even add lysozome and
> or filter. *I typically adjust my pH prior to
> fermentation and monitor throughout. *I am not
> totally convinced right now that ML is indeed
> necessary since there are ways to prevent it from
> occurring with pH control, lysozome or other ML
> inhibiting products and or sterile filtering. *I
> think it is worth a trial. *It may even turn out
> "Fruity" which in my opinion is not bad - even
> for a red wine.
>
> Thanks for sharing your experiences and
> information.- Hide quoted text -
>
> - Show quoted text -

I buy mostly Central Valley grapes and musts; they are typically
around 5.0 g/l and a pH of 3.5 to start. I never 'intentionally' put
them through MLF. Stuff i get from PA and NY is usually higher in
acid so i usually just cold stabilize or use potassium bicarbonate to
reduce them if necessary.

Joe