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)
Hi all, I just wanted to add a few thoughts. I'm not an MW student so I may be including technical details that are beyond what the MW is looking for.
Perhaps this is evident, but I wanted to mention a few high-level concepts on why wines may become unstable in bottle.
For each type of instability, there are tests that a winemaker can perform to determine whether it is necessary to treat the wine. For protein stabilization, the test is referred to as "heat stability", for microbial stability, winemakers often run "Scorpions" (PCR-based genetic tests that give cell counts for different common wine yeast and bacteria).
This is a great summary. Thanks Jennifer.