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.)
(Kelli White, Sarah Bray)
Sabrina Lueck these questions overwhelm me due to how technical they are and the depth of detail required. Would you go into additives here like CMC or mannoproteins? What about electrodialysis? If so, how would you approach? How do you deal with RS in a question like this? I'd love to know how you'd approach in terms of bringing in specifics, but here's how I think I'd approach an initial intro and general topics. Also, very apparently need New World examples!
Stabilizing a wine refers to the removal of unstable elements to prevent spoilage, including unintentional re-fermentation and excess precipitation, from occurring post-bottling. There are several winemaking techniques that can be employed in order to stabilize a wine: decanting and racking; cold stabilizing; filtering; chemical additions; and aging pre-bottling. This essay will explore these methods and the reasons why they are implemented.
When I did this for the S1, I did quickly mention electro dialysis, CMC and mannoproteins. For the RS aspect I mentioned the need to sterile filter and gave the SO2 levels but style. A bulk example of a producer that does cold stabilization and not CMC, even though it would be cheaper, is The Wine Group in CA. For another domestic example, Ch. Ste Michele uses electrodialysis on all their whites.
Also, save yourself time on this by being really clear on where paper 3 starts and ends: Racking is Paper 2. Paper 3 starts with cold stabilization, or whatever methods are used for tartrate stabilization. The only filtration is the final filtration pre-bottling. I think this is confused when we go back to early questions before the paper boundries were so solid.
Stabilization before bottling I understand as tartrate, microbial, and metal stability (essentailly chemically and biologically stable and fault free.)
I am emailing you both my other outline because the formatting gets destroyed when I try to copy it in her.
Great point about P2 v. P3 Anne Cox. See? Up to my neck in weeds. The Wine Group is great; much appreciated. I’ll check out your outline as well (I know; I’ve had to reformat so many times on these threads!!)
Good point on the metal stability - I'd include that in a paragraph on other instabilities (like color). And thank you for the Wine Group example!