I suspect you’ve got a fatty acid issue caused by your stuck/sluggish fermentation. S. cerevisiae can emit fatty acids when under fermentive stress . . .
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Your Zinfandel probably had a good reason (in the wine’s opinion, anyway) why it didn’t go through ML fermentation.
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Avoiding Sulfites, Adding Copper
Pasteurization operates on a sliding scale and its effectiveness depends on a coefficient between time and temperature.