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Wine Wizard - Mr Wizard

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The MLF manufacturer’s instructions say the wine should be less than 15 ppm. Isn’t that risking spoilage?

Issue

2011

Is the salmonella (commonly associated with eggs) a problem to consider when fining with egg whites?

Issue

2011

Egg White Fining, Malolactic Levels: Wine Wizard

Author	Alison Crowe
Issue	Dec 10/Jan 11
Can fining with egg whites lead to salmonella poisoning? The Wiz knows.

Would you recommend using dry ice to control the temperature of must?

Issue

Oct/Nov 2010

Is this a sure way of determining that the barrel is infected?

Issue

Oct/Nov 2010

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In This Issue

April-May 2013

Featured Question

I did not rehydrate my yeast before I pitched it. How do I do this and what happens if I don’t?

Do you make travel plans based on winemaking regions?

	Yes, every time
	Yes, frequently
	Yes, sometimes
	No, but I would like to
	No, I don't

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The MLF manufacturer’s instructions say the wine should be less than 15 ppm. Isn’t that risking spoilage?

Is the salmonella (commonly associated with eggs) a problem to consider when fining with egg whites?

Egg White Fining, Malolactic Levels: Wine Wizard

Would you recommend using dry ice to control the temperature of must?

Is this a sure way of determining that the barrel is infected?

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Featured Question

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