wine questions

[Dick Peterson]

OK that message got through. I'll rush this one and maybe you'll get it. I would worry about keeping your Chardonnay at 72 degrees without knowing that you have at least 15 or 20 ppm SO2. Your acidity is low and the pH a little high so the wine won't keep well at all if the temperature is elevated.

You have ML in progress since you have both Malic and Lactic present. But these MLs can stop in the middle and then other organisms take over and spoil the wine. As long as bubbles are forming and rising to the top, your ML is continuing OK. When they stop, check the Chromatography again to see whether the Malic spot has disappeared. If it has, then Immediately add SO2 to get the free up to 35ppm if you're going to age the wine in barrels (20 if you're going to bottle immediately). And get the temperature back down to the 50 degree range as soon as the Malic is gone. For flavor and keeping ability you'll want to add Tartaric acid to get the pH down to the 3.2 range (3.4 or 3.5 will make the wine taste fat and flabby). The wine will taste crisper at lower pH.

Protein doesn't cause any problem except the unsightly haze, cloud or sediment.

Lactic bacteria are always present and they will spoil the wine any time the temperature is warm and the SO2 is low and air is present. Keep the wine in full containers, keep it cool and keep the SO2 above 15ppm at all times. Barrel it at 35ppm and bottle it at about 25. Hope this is helpful.