On Mar 30, 6:04*am, "Paul E. Lehmann" >
wrote:
> ...
> It would be interesting to know if the commercial high pH wines (above 3.5)
> are sterile filtered prior to bottling and to know the free SO2 levels at
> bottling. *My home made wines have not had much of a shelf life at high pH
> values - less than a year. *Of course, I did not sterile filter either.

Many commercial reds are pushing 15% alcohol. Some go as high as 17%
(Rombauer Zin comes to mind). That much alcohol certainly improves
shelf life.

Greg G.