SC - Ropy?

[LrdRas]

In a message dated 97-11-04 12:14:59 EST, you write:

<< never gets ropy >>

What is it that makes "ropey" a bad characteristic of wine? It was my
understanding that this was caused by glycrin formation during the maleolactic
stage of wine making. Does this not cause the finished product to have a
smoother finish? If this roping effect (I assume you mean the "legs" percieved
on the glass when tasting) preventable? And, if so, how;  and, at what stage
of the fermentation process can it best be controled? Lastly, is not visible
glcyrin and sign of higher alcohol content?

Inquiring minds need to know.......

(Sorry, Stefan....:-))

Ras
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