The base wines underwent malolactic fermentation, some of which did not fully complete it (approximately 60% of the wines). The wines were blended and then bottled ahead of secondary fermentation. How much SO2 would it be advisable to add at tirage to prevent malolactic fermentation from restarting?
Thank you.
Hello, how much SO2 you need highly depend from pH of your wine.
Higher pH higher amount of SO2 you need. SO2 is more active at low pH values.
pH -3.2 - 3.3 - 50 mg/l SO2
pH - 2.8 - 15mg/l SO2
If pH 3.5 or more you need about 100mg/l because most part of SO2 in this pH value acting with other substances in wine.
See attached picture for more info.
Good luck!
Hello, it's depend from pH of your wine, also how much free SO2 you have in the wine
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