[Tasks to be done with the white wine until the first racking]
1993
Mercz, A.
(1) Creating a carbon-dioxide cushion on the surface of new wine by the help of a gurgle. (2) Tasting the wine to detect any problems. (3) Determining the acid content of the wine. If it is too high (8-10 g/l) don't use sulphur and let the wine stay warm to promote malolactic fermentation. (4) Preventing undesirable oxidation by carbondioxide cushion or draining into smaller casks that can be filled up totally. (5) Making "breaking test". Place a glass of wine at room temperature and monitor it for a few days. If a brown ring appears after 12, 24 or 48 hours, use 40, 30 or 20 g/100 l wine sulphur respectively. (6) Doing test sulphuring. It can never be predicted how much sulphur a wine actually needs. Try different dosages in small scale than measure the free sulphurous acid concentration
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