William Frazier > wrote:
> Lee - If you have malic and lactic acid spots on your chromatography paper
> you have a ML fermentation in process. In some of my wines that have a MLF
> underway it's very difficult to see bubbles at first. The wines have just
> been cloudy like you mention. As the temperature warms up and/or after the
> bacteria have really increased in number ML fermentation is more apparent
> with lots of bubbling.
>>
>> I'm open to suggestions. Lysozyme addition? Coarse filtration followed by
>> sterile filtration? Re-chilling? Gelatin? All of the above?
>>
> I read here that sulfite will stop or prevent MLF. This may be so if the
> sulfite is added before a MLF gets underway or if enough SO2 is added.
> However, I've had MLF take place in some of my wines that I believed were
> well protected with sulfite. Since I add ML culture to my red wines the
> organisms are just floating around in my cellar and it's real hard to
> prevent MLF in my white wines.
>
> I had good success stopping MLF by adding Lysozyme at 200 to 500 ppm (at
> least 0.75 grams per gallon) in cloudy wines that show malic and lactic acid
> spots like you describe. The wines I've treated have become crystal clear
> in a couple of days.
>
> Once you get the MLF stopped and the wine clears your 0.2 micron Duofine
> filter will render the wine sterile. But sterile operation is next to
> impossible in typical basement operations. Everything downstream from the
> filter has to be sterile...that's the big problem. But, proper SO2 levels,
> K sorbate at 200 ppm and sterile filtration should be enough.
>
> Check out PIWC, Scottlab or The Winelab for some info on Lysozyme. Good
> luck.
>
> Bill Frazier
> Olathe, Kansas USA
>

I added 100ml of 5% lysozyme solution to each carboy today, which (if I calculated
this correctly) should give 200ppm. I was *very* careful to stir gently so as not
to disturb any of the lees. Cross your fingers. Except for the haze, its already
a very tasty wine.

--Lee