Can mlf be stopped prematurely

[harmony24]

I am making a zinfendel ,Italian Cabernet Sauvignon and a Malbec. I had planned on putting all three through mlf but come to find out through this forum that it is a bad idea to mlf my zinfendel due to the fruity characteristics of the wine. My question is can I stop the mlf fermentation prematurely ? or is it to late?

 

[lawrstin]

Cold stabilization.

 

[ShawnDTurner]

Use lysozyme

 

[geek]

if you use lysozyme just be aware of a very strange reaction to the wine. I did this to a recently mlf'd batch that i added sorbate by mistake.
After lysozyme I got panicked as it seemed to form 'chunks' or very visible sediments on the wall of the carboy and the bottom, it acted like a fining agent but man it scared me thinking I just have messed up that batch.

 

[ShawnDTurner]

Sorbate after mlf big no no! Unless you like geraniums... lol. Cheers

 

[harmony24]

So basically I should just let it roll and not worry about it. I have no way of cold stabilizing. Will it still taste okay?

 

[geek]

personally, if me, I'd leave it alone and don't mess with it.

 

[Pumpkinman]

Where did you read that MLF is no good on a Zinfandel? The folks at Winemakers mag will tell you differently, not to mention the couple of winery websites that you can browse with a quick Google search, that all put their Zinfandels through MLF.
Don't worry about the Zinfandel, it will be fine with a MLF.

 

[harmony24]

Awesome!!! I was so bummed out.

 

[Pumpkinman]

Nah, you are going to be fine!!