wrote:

> Good afternoon-
>
> I am racking my Muscats and when I siphoned one off (get the mouthful)
> it had an aftertaste- I'm reminded of when my wife cooked Cod in the
> microwave.
>
> It's rather fishy tasting, the best I can describe it.
>
> I found this page when searching for fish smells-
> http://www.honeycreek.us/winefaults.htm
> and it faults Butyric acid bacteria infection.
>
> 1) Is there a way to stop this ? (SO2).
> 2) Anyway to clean it up?
>
> 3) Where the **** did I get it from....
>
> Thanks in advance-
>
> Jason
>
If my memory serves me correctly 71B has the ability to metabolise malic
acid to lactic acid. This would raise the pH. Muscat, particularly warm
climate can have high pH which favours bacteria. Have you added SO2.I
would add 50ppm straight away to start with. Check the pH, I bet it is
about 4. Add a lot of acid if it is 4, like 5 grams per litre. Then
chill to drop out the acid as bitatrate and get the acidity to an
aceptable level, the add some sugar prior to bottling to balance the
acidity, and sterile filter if possible though 0.45um membrane on the
way to the bottle to make sure it is sterile and yeast free. Add 200ppm
sorbate as well.

Not sure if this will work to clean it up, but I suspect that your story
is a good example of the importance of checking pH of the juice and
wine, and always adjust early.

Bacterial are every where, from the air, to your large intestine, and
your nasal passages. Low pH in wine is bad for them, they do not like
pH's less than 3.5.

Good Luck,

James.