MW Topic of the Week: Stabilization

Hi all

The topic this week is wine stabilization. There are been two direct questions on this recently

Why and how should wine be stabilized before bottling? (2010, and 2019 S1A)
How might protein and tartrate stability in wine be achieved, and managed? (2015)

Does anyone want to tackle the different methods of protein and tartrate stabilizing a wine? 

(I took a look at the examiner's report after my S1A and was surprised to see that the examiners didn't think microbial or color/colloid stability was in the scope of the first question.)




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