The geranium smell is generated if MLF didn't finish and sorabate is in
the wine when MLF kicks off again. Usually MLF is for dry wines,
especially for beginners. If the wine is dry and the MLF is complete
you don't need sorbate. Just make sure the SO2 levels are good. Are you
making a dry wine? If you are making a residual sugar wine you should
inhibit MLF most of the time. If it is a dry red and a bit acidic, time
might reduce the acidity. Cold stabilization would reduce acidity or
Potassium Bicarbonate could be used.

Bob


Wino-Nouveau wrote:
> I have read somewhere that mlf and sorbate are a no-no. Something
> about a "geranium flavor". Is this only DURING the ml fermentation
> and/or if only a PARTIAL fermentation was done (that is not finished)?
>
> Is it okay to top-up AFTER mlf is done (verified via accuvin malic test
> or paper chromatophy)with a wine that has sorbate in it? If not, are
> all commerical red wines sorbate free (for top ups)?
>
> If the finished wine (that has undergone mlf) is a bit acidic, can
> sugar and sorbate be added to balance a it?
>
> I can't find anything specific in any of the books I have.
>
> Thanks in advance.
> Roger