Malolactic and Sweet White Wines October 21 2014
Make sure your white wines don't undergo malo-lactic fermentation. That buttery diacetyl mouthfeel can be avoided by keeping the wine in the coolest part of your house (62 degrees or lower) and keep ing the free SO2 level around 20-30 mg/l or stabilizing it with potassium sorbate post fermentation. Also, if you plan on backsweetening, MLF is the enemy. The result will be a sweet syrupy unpalatable mess.