Jason,
Sounds weird. I think that acid can be formed from malolactic
fermentation but at a pH that low it sounds like that might not be it.

71B does metabolize some malic but I use it on almost all my northern
whites and never saw this. That it _tastes_ like fish is odd. I'm not
sure this is an excess butyric acid issue. See if this link helps at
all:

http://www.beveragebusiness.com/bbco...nesto1202.html

You can email Clayton Cone of Lallamand regarding 71B and this issue;
he is a Lalvin yeast expert

Joe


> > > 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.