Thread: ML, needed?
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Tom S
 
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Default ML, needed?


"Lou" > wrote in message
...
> Why are all you guys adding ML to red wine? I have never used it, do you
> think it is necessary?


You may have had ML go in your reds without even knowing it! Most wines at
pH higher than 3.5 go spontaneously, especially if the free SO2 is lower
than ~50ppm.

Wineryies usually ML their Chard only partially, say
> 16% of batch.


That's a sweeping generalization that is probably very inaccurate. I'd say
it's more common that any given winery either runs full ML on their
Chardonnay or none at all. ML is a stylistic choice, and winemakers tend to
either love it or hate it.

Tom S