Chemical and microbial stability measures must be taken after fermentation but prior to bottle aging to protect the wine from contamination and subsequent off-aroma generation caused by microbial metabolism. Learn the most common methods for achieving microbial stability, both during aging in the cellar and at packaging.
Have you ever visited a vineyard and wondered, “How did they do that?!” You know the place, where all the vines seem to be in sync and healthy. Wes found such a hobby vineyard and decided to interview the green thumb.