On Sat, 22 Oct 2005 23:15:11 GMT, "Tom S" >
wrote:

>
>"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
>
I do it on my red wine to better stabilize it and prevent sparkling
red wine.