9 replies to this topic

[naper wine guy]

I bought some Biolees a few months ago, but never used it. So I have it on hand, and my thought was to add it to my current batch of Zin, when MLF is at 2/3rds complete. Then it dawned on me, I don't necessarily have a specific reason as to why I am adding it. From what I have been able to garner from this site, as well as other articles on the web biolees is used to improve mouth-feel and add sweetness to the wine (in replace of sur-lee aging). Well these are both very desirable traits, but how do I determine if my wine really requires it or not? Since I used Opti-Red initially as an addition to my primary, which promotes mouthfeel/sweetness/color stability, am I double dipping unnecessarily, as it were?

**edit out mis-information**

Timing of additions – it seems it can be added at any time (during primary, during MLF, following MLF) with no consequence per se on producing off flavors if left in the wine.

So, questions - - assuming I do want to improve mouth-feel, and lessen astringency of the wine, is there an optimal time for addition – or as is stated above, this can be done prior, during, or post ML and really does not matter?

Second – if I add during ML, is it advised to rack of existing fine lees and onto the biolees?

Stirring of the wine – same process as during MLF?

Once MLF is completed – is it necessary to rack off of the sediment if I racked initially prior to its addition?

Is it just standard practice to use this product for all red and white wine varieties, or only highly tannic, astringent wines? Which grape varieties might you opt not to use this product?

What other uses or advice are there for this product from those of you who have used it in the past?

Thanks for your input.

[Doyle]

Personally I would only add Biolees after MLF and after some amount of aging. I would want to see what the softening is from a taste standpoint to see if I needed to add Biolees. Biolees is easy to use as you can make an addition late in a test sample and taste it to see the effect. I tend to think that adding it to early you get an immediate correction and then the wine continues to age and changes from where you thought it would be. I haven't used it a lot but I would say to mix up a small amount and take a wine you are familiar with and make a couple different additions and then taste them to make sure you understand the effect that it will bring.

[Tomer1]

Is it just standard practice to use this product for all red and white wine varieties, or only highly tannic, astringent wines? Which grape varieties might you opt not to use this product?

Its a product rich in mannoproteins, which was found under lab research to be the main factor for enhanced mouthfeel,enhaced protein and color stability in wines underwent surlee.
So in a fact your forcing the final desired compound without the long (and potential unsuccessful) process.

Which grape varieties might you opt not to use this product?

It should work equally "well" on all wines,just do a bench trial to see if you want the specific results.

[Juniper Hill]

I've got a little experience with biolees. I've used it with kit wine, where it does seem to improve mouthfeel and "sweetness". It helps make a younger wine seem smoother and more approachable. I've only used it late in the clarifying/aging phases but you can use it earlier on. I'm not sure what difference that would make to the impact of this additive.

I've got some high TA hybrid red from 2009 which I'm going to hit with a hefty dose of biolees in hopes of taming the acid beast before I consider blending or further acid reduction. Right now it is bordering on undrinkable.

My advice, FWIW, would be to consider using it after your wine has had a chance to age if you feel it would benefit from biolees. I'd first try it on a small batch (ie a gallon or carboy) to see if you like the results.

Great to know it can be used for a stuck MLF! I've got a few whimpy MLs happening now which might benefit.

Neil

[Crazy Run Ranch]

I've only used it use in a trial and wasn't impressed. But I'm sure there are times when the effect is desirable. I wouldn't try it without a bench trial first. I definitely don't believe in "fixing what isn't broke" in wine making. It seems to me that improving mouthfeel and adding a perceived sweetness would be something desirable on less than perfectly ripe grapes.

[NorthernWiner]

Other articles indicate that the use of biolees is a good remedy for stuck yeast and ML ferments.

Rick, can you point me in the direction of a source for this information? This is a new one on me. I'm only aware of a product called "BioACTIV" that is sometimes suggested for stuck alcohol (but not ML) fermentation.

It seems Juniper Hill is already excited, but personally, I don't like to see any information being spread around unless it can be verified.

[naper wine guy]

Rick, can you point me in the direction of a source for this information? This is a new one on me. I'm only aware of a product called "BioACTIV" that is sometimes suggested for stuck alcohol (but not ML) fermentation.

It seems Juniper Hill is already excited, but personally, I don't like to see any information being spread around unless it can be verified.

Steve - you were right to question. I misread the article. I've edited my post

Apologies

[NorthernWiner]

No apologies necessary. I was actually hoping that you had something there.

[bzac]

in my expireince biolees is mlf friendly , I've had an mlf come alive after I added it. but thats not its intended purpose. Its meant to be added as an intervention later to a wine that needs it. I have found I prefer to use it on a smaller amount of the wine then blend it back it rather than add it to the whole batch. the only way I would use it on the whole batch is with some very cool climate green fruit that needed a major intervention. I warn you though in larger doses it can make the wine taste sweet but not actualy sweeten it. a good trait with whites but with reds go lighter in your dosage.

[naper wine guy]

Thanks guys - very useful responses. Much appreciated.