Mosti Mondiale MM bulk aging

[Goodfella]

In my MM Barolo instructions it says "for instructions on bulk aging go to mostimondiale.com and click on bulk aging link"...... I cannot find that link. Am I blind?

 

[Waldo]

I did not find a specific link either Goodfella but on the instructions online for the Barolo they did allude to bulk aging instructions. Here is the link to it.


http://mostimondiale.com/english/instructions/FreshJuice.pdf

 

[gprscuba]

Hi Waldo,

I currently have 5 MM kits aging and I see on that link that you provided, they now are suggesting the addition of ascorbic acid. I have not seen that before in their kits. What does this offer to the wine?

Thanks,

Gary

 

[Goodfella]

Thanks Waldo...


I appriciate it.


I'm gonna check it out

 

[Jackie]

When bulk aging, I wait till after that's done before adding the fining agents. The instr that came with my kits suggested that too. Adds complexity to the wine. I bulk age a min of 6 months for reds and add extra kmeta.

I've read different things about ascorbic acid. It's often added in small amounts to white wines just before bottling. I've never really heard of it being used in reds. I don't know why except whites are more susceptible to oxidation.
I had originally read that it binds with the kmeta increasing its efficiency but Daniel Pambianchi's book (Techniques in Home Winemaking) says it fixes to dissolved oxygen in wine and converts it to a week organic acid within a few days, then it serves no further purpose. It is used to scavenge up the oxygen in wine where the wine will be subjected to a little aeration.. It also says there must be sufficient SO2 in the wine or imay actually favour oxidation.

That link is for the fresh juices. I can say I have added 1/8 tsp ascorbic acid to white wine kits just before bottling. I don't know if it helped but it didn't hurt anything. I've done it both ways--with and without the scorbic acid and noticed no difference when it came time to drink the wine.

 

[PeterZ]

Ascorbic acid is a weak, but fast acting andioxidant. SO2 is a strong, but slow acting andioxidant. Using both in a white wine protects against discoloration. Ascorbic acid is now the product of choice to prevent browning on salad bars.