SandbaggerOne
Junior
- Joined
- Dec 22, 2013
- Messages
- 22
- Reaction score
- 0
Hello all,
I just opened a bottle of WineXpert LE 2012 Nebbiolo that I bottled in mid-November. It has developed a spontaneous MLF in the bottle. I can tell due to the development of some butterscotch flavors, reduction in acidity, and slight carbonation. I think this may be due to the use of a commercial Barolo that went through MLF to top off the wine, a risk I had not considered. I did not sorbate the wine but I did sulfite to 50ppm free SO2 at bottling. Does anyone have a suggestion? It does not appear that all bottles are affected as I can see a slight swirly sediment and evidence of carbonation in some but not others. Should I decant the wine into a carboy and let it finish MLF and then adjust TA? I can also play it by the bottle and add a pinch of acid blend every time I open one that went through MLF as the flavor is quite nice, it's just that the wine needs more acid. I'm open to suggestions.
Cheers,
Colin
I just opened a bottle of WineXpert LE 2012 Nebbiolo that I bottled in mid-November. It has developed a spontaneous MLF in the bottle. I can tell due to the development of some butterscotch flavors, reduction in acidity, and slight carbonation. I think this may be due to the use of a commercial Barolo that went through MLF to top off the wine, a risk I had not considered. I did not sorbate the wine but I did sulfite to 50ppm free SO2 at bottling. Does anyone have a suggestion? It does not appear that all bottles are affected as I can see a slight swirly sediment and evidence of carbonation in some but not others. Should I decant the wine into a carboy and let it finish MLF and then adjust TA? I can also play it by the bottle and add a pinch of acid blend every time I open one that went through MLF as the flavor is quite nice, it's just that the wine needs more acid. I'm open to suggestions.
Cheers,
Colin