• December 27, 2017 at 10:06 pm #1150
    Doug Markin

    My Sauvignon Blanc fermented well and finished with an SG of 0.992. The wine initially exhibited aromas and flavours typical of a New Zealand Sauv Blanc, Cat Pee and Gooseberry. The wine was then racked, cleared and stabilized one month after completion of fermentation. I added 50 ppm KMS at first racking. The wine developed a soapy aroma and after taste shortly after clearing.
    I innoculated with .2 g/ltr of Lysozyme prior to fermentation and .3 g/l after clearing because I use Malo lactic cultures in my winery.
    I cleared 23 litres of wine with 30g of Bentonite finings two weeks after I applied the lysozyme.
    I do not use any kind of soap to clean my wine making equipment. I use Diversol to clean and KMS to sterilize.
    Does anyone know where the flavour/aroma may have come from?

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