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.
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Pat Henderson, Chief Winemaker at Sonoma County, California’s famed Kenwood Vineyards, shares some universal winemaking advice that he has learned over the course of his more than 35 commercial vintages, and from his early years as a hobby winemaker.
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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. Already a member? Log In