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 allHere are my notes for these questions. To keep things manageable, I tried to focus on the "how" since this is explicitly called for in both questions. I didn't put these notes together in an hour. So keep in mind that this is probably too much information for an essay.
Stability definition: the removal of components from wine to ensure that no undesirable physical or sensory properties develop for a given period of time under a given set of conditions.
Cold stability definition: the ability of a wine to resist the precipitation of tartrates (Dr. Eric Wilkes, AWRI)
Protein stability definition: the ability of a wine to resist the denaturation and aggregation of grape proteins
Microbial stability definition: the removal or inhibition of microbes in wine to avoid refermentation
Additional stability concerns
Further reading: Cold Stability, CMCs and other crystal inhibitors. Dr. Eric Wilkes, Australian Wine Research Institute.