> Anyone ever experience a strong grapefruit like smell on white
> wine????? I thought non-volitile acid was ordorless but it smells like
> acid. It doesn't smell like vinegar, hopefully it's not. The wine is
> extremely tart and I inhibited MLF. I really don't want to do MLF so
> does anyone have any suggestions??? Am I just jumping the gun and all
> will be fine ????
>
>
> Bob

I've never done Chardonnay, but have done my share of Chardonel, a
close cousin. It almost always has grapefruit character in the early
stages, which later develops into the more typical apple/pear
characters of this type of wine. I'd give it time and see how it
develops. Grapefruit aroma is not the worst character a wine can
have.

If the wine is too tart, this is another issue. It could be any of
several factors... quite possibly some in combination. A young wine
will have two acidic qualities working against it:

First, carbon dioxide from the fermentation can remain in solution in
the form of carbonic acid. This not only raises the overall acid (TA)
but also can cause an annoying sensation of fizz on the palate.

Second, if the wine was made from fruit or juice (not concentrate),
there can be excess amounts of tartaric acid present that will drop
out when the wine is chilled, a process called chill proofing or cold
stabilizing. Depending on the wine, this process can lower the acid
level significantly in a young wine.

Other causes can require more drastic measures, but I'd suggest
checking on the above before proceeding any further.

clyde

Steelville, MO, USofA